Parmesan Topped Chicken Patties with Lemon and Potato Wedges

Did a clean out and tidy up of the freezer yesterday morning, and a few things need to be used up, I will not be doing a lot of cooking over the next few weeks so time to move that stuff out of there, and of course the added bonus, saving on the butchers bill.

But what to do with a great lump of Chicken Mince....and why did I buy it anyway??, its not like it's a cheap alternative, oh well o.k., its not as expensive as steak, but it certainly isn't cheap.

With a little thought and a lot of Donna Hay inspiration this is what I came up with, Chicken Patties with a lovey buttery crisp Parmesan topping and baked lemon and potato wedges.

The inspiration for this dish can be found on P. 137 of the new Donna Hay book 'no time to cook', another winner and added to my collection for my birthday.

for 6 patties (or 3 servings) this is what I used

for the Lemony Wedges
3 potatoes, scrubbed and cut into large wedges
1 lemon, quartered
thyme leaves stripped from 2 stalks of thyme
salt and pepper
1 tablespoons olive oil

for the Chicken Patties
350 grams good quality chicken mince
1 small onion, finely minced
1 clove garlic, minced
1 teaspoon finely chopped parsley
1/4 cup fresh breadcrumbs
1/4 cup dried breadcrumbs
salt and pepper
1 teaspoon olive oil
3 - 4 tablespoons dry white wine or chicken stock
1 small clove garlic, roughly crushed with the flat of a knife and skin removed

for the Crunchy Topping
1/2 cup fresh breadcrumbs
1/4 cup finely grated parmesan
30 grams butter, melted
2 stalks of thyme leaves, stripped from stalk and finely chopped
cracked black pepper

This is how I did it
1 hour before mealtime Pre-heat oven to 180 deg Celsius
Cut potatoes and lemon into wedges and place in large bowl.
Pour over the olive oil, turning wedges well with a spoon or spatula to make sure they are completely covered.
Turn into a baking dish
Sprinkle over the thyme leaves, salt and pepper and roast in oven for 45 mins, turning once, until potatoes are soft and starting to brown
While potatoes are roasting, organise the topping and the patties.

In a small bowl, combine the fresh breadcrumbs, parmesan, thyme leaves, salt and pepper.
Place the 30 grams butter in a small saucepan and melt over low heat, turn off heat and leave to cool a little
Place chicken mince with the onion, garlic, parsley and both breadcrumbs with salt and pepper into a bowl, mix together thoroughly and form into 6 evenly sized patties, I used an egg ring to get even sizing

Dredge both sides of the patties with a little sifted plain flour

Add the cheesy crumb mixture to the melted butter and mix together making sure all crumbs are coated with butter When the wedges have been baking approx 40 mins, increase oven heat to 200 degrees Celsius.

Heat the teaspoon of olive oil in a heavy based fry pan over medium heat and quickly brown both sides of the chicken patties

Remove pan from heat

Place browned patties in the baking dish and layer cheesy crumb mix on top of patties

Return baking tray to oven to bake for a further 10 - 15 mins, or until the chicken is cooked through and the crumbs are golden and crispy. Do not over cook or the patties will be dry.

De-glaze the pan you used to fry the patties with the wine or stock, add the crushed garlic clove and simmer for a few minutes, making sure to scrape up the browning's, strain onto serving plates, top with patties and serve lemon and potatoe wedges on either side of the patties.

Serve with a Green Salad

The lemon wedges go a lovely soft caramelised pulp, and really boosts the flavours of the potatoes and chicken.