Golden brown pan-fried chicken mince and avocado patties rest between fluffy bread rolls or burger buns, served with mayonnaise, slices of avocado and tomato.
- 500 g chicken mince
- 1 cup dried breadcrumbs
- 1 ripe avocado, seeded, peeled, mashed, plus 1 extra, sliced
- 1 small red onion, finely chopped
- 125 g can corn kernels, drained
- 1/4 cup chopped parsley
- 1 egg, lightly beaten
- 1/2 cup plain flour
- 2 tbsps olive oil
- 8 bread rolls, split
- Mayonnaise, salad leaves, sliced tomatoes and chips, to serve
In a bowl, combine mince, breadcrumbs, avocado, onion, corn, parsley and egg. Mix well and season to taste.
Divide mixture into 8. Roll mixture into balls, then flatten into discs. Dust with flour, shaking off excess. Arrange on a tray and chill, covered, for 30 minutes.
Heat oil in a large frying pan on medium. Cook patties in 2 batches, for 4-5 minutes each side, until golden brown and cooked through.
Spread each roll with mayonnaise and top with salad leaves, patties, tomato and sliced avocado. Serve with chips and extra mayonnaise, or other sauce of choice.
Top Tip: Leftover cooked patties can be wrapped and stored in the fridge for 2-3 days, or wrapped and frozen for about one month.
Photo: Rodney Macuja/bauersyndication.com.au