Chicken and fennel patties with tarragon sauce

Chicken and fennel patties with tarragon sauce

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Fennel adds a gourmet twist to these moist chicken patties in a creamy tarragon sauce.

The ingredient of Chicken and fennel patties with tarragon sauce

  1. 60ml (1/4 cup) vegetable oil
  2. 1 brown onion, halved, finely chopped
  3. 1 fennel bulb, trimmed, finely chopped
  4. 1 garlic clove, crushed
  5. 1 large (about 600g) orange sweet potato (kumara), peeled, cut into 2cm pieces
  6. 20g butter
  7. Salt & freshly ground black pepper
  8. 500g chicken mince
  9. 25g (1/3 cup) fresh breadcrumbs (made from day-old bread)
  10. 185ml (3/4 cup) thin cream
  11. 2 tablespoons finely chopped fresh tarragon

The instruction how to make Chicken and fennel patties with tarragon sauce

  1. Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-high heat. Add the onion, fennel and garlic and cook, stirring, for 5 minutes or until fennel softens. Set aside for 5 minutes to cool. Transfer the fennel mixture to a large bowl. Wipe pan clean with paper towel.
  2. Meanwhile, steam the sweet potato in a steamer basket over a saucepan of boiling water for 12 minutes or until tender. Transfer to a large bowl. Add the butter and use a potato masher to mash until smooth. Taste and season with salt. Cover with foil to keep warm.
  3. Add chicken mince and breadcrumbs to the fennel mixture and season with salt and pepper. Stir until well combined. Divide chicken mixture into 8 portions and shape into 7cm patties.
  4. Heat remaining oil in a large non-stick frying pan. Add the patties and cook for 3 minutes each side or until brown and cooked through. Transfer to a plate and cover with foil to keep warm. Wipe pan clean with paper towel.
  5. Add the cream to the pan and bring to a simmer over medium-high heat. Add the tarragon and simmer, uncovered, for 2 minutes. Taste and season with salt.
  6. Divide the sweet potato mash among serving plates. Top with the patties and drizzle with tarragon sauce. Serve immediately.

Nutritions of Chicken and fennel patties with tarragon sauce

fatContent: 645.778 calories
saturatedFatContent: 45 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 29 grams carbohydrates
fibreContent: 12 grams sugar
proteinContent:
cholesterolContent: 30 grams protein
sodiumContent: 171 milligrams cholesterol

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