Smart Double Chicken and Cheddar Patties
with Cilantro-Lime Crema and Charred Corn
Cheddar and charred corn give these chicken patties a delightful flavour and crispy, golden exterior! A fresh side salad and a drizzle of cilantro-lime cream over the patties lightens up the plate!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Chicken
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Southwest Spice Blend
113 g
Corn Kernels
95 g
Tomato
56 g
Baby Spinach
7 g
Cilantro
3 tbsp
Sour Cream
(Contains Milk)
1 unit(s)
Lime
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Heat a large non-stick pan over medium-high heat.While the pan heats, pat corn dry with paper towels.Zest, then juice lime.Thinly slice cilantro stems, then finely chop leaves, keeping leaves and stems separate.When hot, add corn to the dry pan. Char corn, stirring occasionally, until dark-brown in spots, 4-5 min. Transfer to a small bowl.
While corn chars, add 1 tbsp (1 1/2 tbsp) lime juice, 1 1/2 tbsp (2 tbsp) oil and 1/8 tsp (1/4 tsp) sugar to a large bowl. Season with salt and pepper, to taste, then whisk to combine. (NOTE: This is your vinaigrette.)Add sour cream, cilantro leaves, lime zest, 1 tsp (2 tsp) water or any remaining lime juice and 1/8 tsp (1/4 tsp) sugar to another small bowl. Season with salt and pepper, to taste, then stir to combine. (NOTE: This is your crema.)
Add chicken, cheddar, cilantro stems, panko, Southwest Spice Blend, half the charred corn and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine. Form mixture into six 1/2-inch-thick patties (12 patties for 4 ppl).
Return the same pan (from step 1) to medium.When the pan is hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan. Cook in 2 batches, using 1 tbsp oil per batch.) Cook, flipping halfway through, until patties are golden-brown and cooked through, 3-4 min per side.**
Meanwhile, cut tomato into 1/2-inch pieces.When patties are almost done, add spinach, tomatoes and remaining charred corn to the bowl with vinaigrette, then toss to combine.
Divide salad and chicken patties between plates.Dollop cilantro-lime crema over patties.
