Crumbed Chicken Patties

Ingredients

• 220g Lean chicken breast, minced
• 1 Egg, beaten
• 1 Teaspoon paprika
• 1 Teaspoon ground cumin
• 2 Garlic cloves, crushed
• 1 Small Spanish onion, finely chopped
• 2 Tablespoons parsley leaves, finely chopped
• 1 Tablespoon olive oil
• ½ Cup Tony Ferguson Fibre (for crumbing)
• Garlic & herb seasoning
• Salt to taste

Method

1. In a bowl, add the chicken mince, paprika, cumin, garlic, onion, parsley and salt then combine well. Shape the chicken mix into 5-7cm wide patties of about 1cm thickness.
2. Combine fibre, seasoning & salt to taste and spread evenly on a large plate.
3. To crumb patties: Dip patties into the beaten egg and crumb on both sides with the fibre mix.
4. Heat the oil in a non-stick fry pan over low to medium heat. Add the patties and cook until golden on each side and cooked through.
5. Serve the patties with tomato salsa and a side salad.

• Make a wrap with the chicken by adding a bit of tomato salsa to a Tony Ferguson Wrap, placing chicken patties on top and topping with salad, then roll the wrap making sure to fold the bottom 1-2cm in first (so that the wrap ingredients does not fall out).
• Tomato salsa can be made by toasting onion, garlic, salt, pepper and a herb of choice e.g. basil or oregano until golden, then adding finely chopped tomatoes and cooking until the tomato is soft and saucy but not too soggy.