Pie-Maker Chicken Kiev Patties
Recipe: #35023
May 31, 2020
Categories: Snacks, Chicken, Eggs, Appetizers, Game/Sports Day, Hot Appetizers, Butter/Margarine, Ground Chicken, more
"From our Sunday newspaper The Sunday Times. Times are limited."
Ingredients
Nutritional
- Serving Size: 1 (214.7 g)
- Calories 352.8
- Total Fat - 20 g
- Saturated Fat - 8.5 g
- Cholesterol - 550.3 mg
- Sodium - 379.4 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 0.6 g
- Sugars - 2.5 g
- Protein - 31.1 g
- Calcium - 64.3 mg
- Iron - 4.9 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine the butter, garlic, chives, parsley and thyme in a small bowl and season and then spoon heaped teaspoons of butter mixture onto a plate lined with baking paper (should get 8 portions) and then place in the freezer for 15 minutes or until firm.
Step 2
Meanwhile, place the chicken and 15 grams (1/3 cup) breadcrumbs in a bowl and season and lightly whisk the eggs in a shallow bowl and place remaining breadcrumbs on a plate.
Step 3
Use damp hands to divide the chicken mixture into 8 even portion and use your thumb to make an indent in the centre of each portion, add a butter portion and shape mixture around the butter into patties approximately the size of a pie maker hole.
Step 4
Line a tray with baking paper and dip a patty into the egg then the breadcrumbs to coat.
Step 5
Place on prepared tray and repeat with the remaining patties, egg and breadcrumbs and place in the fridge for 30 minutes to rest.
Step 6
Preheat the pie maker and spray holes with oil and cook half the patties, turning halfway, for 10-12 minutes or until golden and cooked through.
Step 7
Repeat with the remaining patties, spraying with oil between batches and serve warm.
Tips
- Electric pie maker.