Name: Bacon and herb chicken patties
Cook time: 25 min
Total time: 25 min
Ingredients: 1 clove garlic, crushed; 2 green onions, chopped finely; 500 gram minced chicken; 1 egg; 3/4 cup stale wholemeal breadcrumbs; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 tablespoon finely chopped fresh basil; 1/3 cup (110g) tomato chutney; 8 rindless bacon slices (500g)

Ingredients

1 clove garlic, crushed

2 green onions, chopped finely

500 gram minced chicken

1 egg

3/4 cup stale wholemeal breadcrumbs

2 tablespoon finely chopped fresh flat-leaf parsley

2 tablespoon finely chopped fresh basil

1/3 cup (110g) tomato chutney

8 rindless bacon slices (500g)

Method

1.Combine garlic, green onion, chicken, egg, breadcrumbs, herbs and chutney in a large bowl; season well. Shape mixture into eight patties.

2.Wrap each patty with one slice of bacon; place patties on tray. Cover; refrigerate 30 minutes.

3.Cook patties in a heated oiled large frying pan over medium heat until browned on both sides and cooked through.

Freeze individual cooled patties in airtight containers for up to 1 month. Thaw overnight in the fridge; reheat in microwave or eat at room temperature.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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