Preparation: 10 minutes
Cooking: 20 minutes
Serves: 1
Ingredients:
- 1 teaspoon olive oil
- 80g cup mushrooms, chopped
- 100g chicken mince
- 1 green onion, thinly sliced
- ½ sticks celery, diced
- 1 small egg, lightly beaten
- ½ cup fresh wholegrain breadcrumbs
- 1 cup flat leaf parsley, chopped
- 3 rashers thin bacon, halved crossways and rind removed
- Olive oil cooking spray
- Jacket potato and dressed salad leaves, to serve
Method:
- Heat oil in a large non-stick frying pan over high heat.
- Add mushrooms and cook, stirring often, for eight minutes or until moisture evaporates.
- Transfer to a plate lined with paper towel. Set aside to cool for 10 minutes.
- Combine the mushrooms, chicken mince, onions, celery, egg, breadcrumbs and parsley in a bowl.
- Season with salt and pepper, mix well to combine.
- Shape mixture into 12 patties.
- Place one piece of bacon onto a board and top with a second piece of bacon to form a cross.
- Top with a pattie and fold bacon to enclose the pattie.
- Secure with toothpicks.
- Heat a barbecue plate or non-stick frying pan over medium heat.
- Spray the patties with oil and cook in batches for four minutes on each side or until just cooked through.
- Remove toothpicks, serve the patties with a jacket potato and salad.
