chicken mince recipe

Recipe video above. It&#039;s hard to believe these fritters made with chicken mince are BAKED not FRIED! With almost an entire head of broccoli in them, these are juicy, cheesy and so irresistible. This makes 15 fritters about 6 cm / 2.25&quot; wide, 1cm / 2/5&quot; thick. Trying making burgers or meatballs!

Cheesy Chicken Mince Fritters with Broccoli

chicken

garlic clove, (minced)

panko breadcrumbs

broccoli (, soft cooked & finely chopped (1 head)(Note 2))

shallots

salt ((reduce

Black pepper

Oil spray

plain yoghurt

tsp EACH dried dill, parsley and chives

onion powder

½ garlic clove,

extra virgin olive oil

lemon juice, (optional)

Preheat oven to 200C/390F. Line a baking tray with baking paper (or spray with oil).

Place Fritter ingredients in a bowl, mix to combine.

Measure out about ¼ cup of mixture and pat into fritter shapes about 6 cm / 2.25" wide, 1cm / 2/5" thick (they shrink a bit and become thicker).

Place on tray. Spray the top (generously) with oil.

Bake for 15 minutes, flip, spray with oil again then bake for a further 8 - 10 minutes until golden on top. Serve immediately with Sauce.

Sauce: Mix ingredients together. Add salt and pepper to taste. Set aside for 20+ minutes.

Recipe video above. Thai Chicken Peanut Noodles is what you make when you&#039;ve got less than 15 minutes to get dinner on the table and you need a a Thai fix! Using chicken mince means no meat prep - and you can switch it out with literally any ground meat (beef, turkey, pork). It might not be authentic Thai ... but it&#039;s fast and 100% delicious!

12 Minute Thai Chicken Peanut Noodles

tbsp oil

garlic (, minced)

chicken mince ((ground chicken) (Note 1))

tsp curry powder ((Note 2))

tbsp red curry paste (, separated (Note 3))

tsp dark soy sauce ((Note 4))

chicken stock/broth (, low sodium)

coconut milk ((~1/2 a can), full fat

tbsp cider vinegar

peanut butter

instant ramen

baby spinach

tbsp peanuts (, finely chopped)

Roughly chopped fresh coriander/cilantro leaves

Sriracha or other chilli paste (, optional)

Heat oil in a skillet over high heat. Add garlic and cook for 20 seconds until it turns golden.

Add chicken mince and cook for 2 minutes, breaking it up as you go, until it mostly changes from pink to white.

Add 1 tbsp red curry paste, curry powder and soy sauce. Cook for 1 minute.

Clear a space in the middle of the pan, add remaining 1/2 tbsp curry paste, stir the curry paste for 30 seconds.

Add chicken stock, bring to a simmer then reduce to medium-high. Simmer for 1 minute.

Squish the noodle cakes in, pushing chicken aside so the noodles are as submerged as possible.

Leave to cook for 45 seconds, then flip noodles. Leave for another 30 seconds, then separate the noodles with 2 wooden spoons.

Push noodles aside, add coconut milk, peanut butter and vinegar, then give it a quick mix to mostly dissolve the peanut butter.

Add spinach, toss with the noodles for 30 seconds until wilted. Make sure it&#039;s still pretty saucy - everybody loves sauce!

Transfer to serving bowls, sprinkle with coriander, peanuts and Sriracha or chilli paste if desired.

Recipe video above. The chicken version of the beloved Aussie beef rissoles! You&#39;ll love the oozy little pockets of cheese.Makes 14 to 16 rissoles. Serves 4 to 5 as a meal, or one Dozer.

Chicken Rissoles

Colby cheese, shredded ((or cheddar, tasty, Monterey Jack

panko breadcrumbs ((Note 4))

tbsp finely chopped parsley (, optional)

tsp cooking/kosher salt

tsp black pepper

canola oil

Ketchup -

Pre-heat oven to 100°C/210°F (all oven types), to keep cooked rissoles warm. Place a rack over a tray.

Rissole mixture: Mix all ingredients together in a bowl using a wooden spoon.

Form patties: Wet your hands (stops the mixture form sticking). Measure out just shy of 1/4 cup and shape into a 6 cm wide x 1.5cm thick pattie (2.4&quot; x 0.6&quot; thick). See Note 1 if your mixture is too loose.

Cook: Heat 1 tablespoon oil in a large non-stick pan over medium high heat. Cook 5 - 6 rissoles at the time, 3 to 4 minutes on each side, until beautifully golden (as pictured). (Note 5 for baking)

Keep warm: Transfer to the rack on the tray and keep warm in the oven. Add more oil as needed and cook remaining rissoles.

Serve straight away with ketchup for dipping!

These Chicken Caesar Smash Tacos are everything you love about caesar salad – creamy dressing, crispy bacon, salty parmesan – wrapped up in a golden, cheesy tortilla. They’re fun to eat, super family-friendly, and a brilliant way to turn a weeknight into something that feels a little special.

Chicken Caesar Smash Tacos

(160 g) whole-egg mayonnaise (see note 1)

lemon juice

tsp dijon mustard

½ tsp garlic

Worcestershire sauce

sea salt flakes

¼ tsp freshly cracked black pepper

bacon (about 200 g/7 oz in total), chopped

500 g (1 lb 2 oz) minced (ground) chicken

garlic powder

tsp sweet paprika

½ tsp freshly cracked black pepper

flour tortillas (15–20 cm/6–8 inch)

olive oil

unsalted butter

(30 g) panko breadcrumbs

(120 g) shredded cos (romaine) lettuce

(25 g) freshly grated parmesan

Make the dressing

– In a small bowl, whisk together all the dressing ingredients. Set aside.

Cook the bacon

– Heat a large non-stick frying pan over medium–high heat. Cook the bacon for 3–4 minutes until golden and crispy. Transfer to a plate lined with paper towel.

Toast the panko for the topping

– In the same pan over medium–low heat (wipe out any excess grease if needed), heat the olive oil and butter. Add the panko and salt and stir continuously for 2–3 minutes until golden and crisp. Remove from the heat and stir through the parmesan. Set aside on a plate to cool.

Season the mince

– In a large bowl, combine the chicken mince with the garlic powder, onion powder, paprika, salt and pepper. Divide the mixture into eight portions.

Assemble for smashing

– Place a tortilla on a board and top with a portion of the chicken mince. Press down to spread the mince evenly to the edges of the tortilla. Repeat with the remaining chicken and tortillas.

Cook

– Heat the same pan over medium–high heat. Place the tortilla, chicken-side down, in the pan. Press down firmly with a spatula for 20–30 seconds, then cook for 2–3 minutes until golden and cooked through. Flip and cook the plain tortilla side for 30 seconds–1 minute (it will brown quickly). Repeat with the remaining tortillas. Keep warm in a 140°C (275°F) (120°C/250°F fan-forced) oven if needed.

Serve

– Toss the lettuce with the caesar dressing. Top the tacos with the lettuce, crispy bacon, parmesan and a sprinkle of crispy panko. Serve immediately with extra grated parmesan.

Amazing recipe, simple and delicious. Miss 3 and miss 8 can be picky and both loved this. They loved the dressing and the panko crumb is an awesome addition.

https://www.youtube.com/watch?v=SKw-ziRId-M

30 days of easy family dinners 22/30 – Chicken Caesar Smash Tacos. Smash tacos meet caesar salad – juicy chicken, creamy dressing, crispy bacon and parmesan, all in a golden tortilla. Quick, fun, and family-friendly.

View the full recipe here 👇🏻 or head to my website (link in bio), for full printable recipes!
https://simplehomeedit.com/recipe/chicken-caesar-smash-tacos/

30 days of easy family dinners 22/30 – Chicken Caesar Smash Tacos

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Cheesy Chicken Mince Fritters with ...

12 Minute Thai Chicken Peanut Noodl...

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