Chicken and Leek Patties

Like most grandmothers, I am always worried that my grandson P has not had enough to eat when he spends the day with me, so I constantly try to create new recipes for him to try and these Chicken and Leek Patties are a recent addition.

He is quite picky with his food, so when I come across something that he really likes, I get very excited and these Chicken and Leek Patties is one food that he never rejects. The great thing about these patties is that P is eating a food with both protein and a vegetable, without even realising it 🙂 I often make a double batch of these patties and freeze them in layers between baking paper, so that I can take out a few a time when I need to.

These Chicken and Leek Patties are delicious warm or cold. The leek adds a lovely sweetness and the parmesan provides just enough saltiness to create a balanced flavour.

What you need

• 30g butter
• 1 young leek (only the white part) – washed and finely sliced
• 150g minced chicken
• 2 tablespoons grated parmesan cheese
• 2 sprigs of fresh thyme – finely chopped
• 1 egg – lightly beaten
• ½ cup self raising flour
• 3 tablespoons olive oil

Makes about 8 patties

What to do

Heat butter and 1 tablespoon of the oil in a pan

Add the sliced leek, cook on a low heat for 5 -7 minutes, or until if softens, then set aside to cool.

Combine the minced chicken, parmesan, leek, thyme and egg in a bowl, then add the flour and stir well to combine.

Heat the remaining oil in a shallow frypan on a medium heat.

Place tablespoons full of the mixture in the pan (don’t overcrowd it)

Cook 5 minutes on each side or until cooked through and golden.

Serve with mayonnaise or tomato relish.

Tip: use the green part of the leek in a stock rather than discarding.