Smart Jalapeño and Feta Chicken Patties
with Charred Corn Salad and Southwest Aioli
These delightful chicken fritters get a little heat from the jalapeños, a hit of smokiness from the charred corn and a touch of saltiness from the feta. Pan-fry them to golden perfection, then serve them alongside a fresh salad for a super-satisfying meal.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amounts.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Chicken
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit
Jalapeño
1 tsp
Garlic Salt
1 tbsp
Southwest Spice Blend
¼ cup
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
113 g
Baby Spinach
2 unit
Tomato
113 g
Corn Kernels
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce.Heat Guide for Step 2: 1 tbsp (2 tbsp) mild, 2 tbsp (4 tbsp) medium, 3 tbsp (6 tbsp) spicy Heat a large non-stick pan over medium-high heat. When hot, add corn to the dry pan. Cook, stirring occasionally, until dark-brown in spots, 5 min. Transfer corn to a plate.
Meanwhile, core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Add chicken, breadcrumbs, 3/4 tsp (1 1/2 tsp) garlic salt, 2 1/2 tsp (5 tsp) Southwest Spice Blend, 3 tbsp (6 tbsp) charred corn, 3 tbsp (6 tbsp) feta and 2 tbsp (4 tbsp) jalapeños to a large bowl. (NOTE: Reference heat guide.) Season with pepper, then combine.
Reheat the same pan (from step 1) over medium-high.While the pan heats, form chicken mixture into four 1/2-inch-thick patties (8 patties for 4 ppl).When the pan is hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1 tbsp oil per batch.) Cook, flipping halfway through, until patties are golden-brown, 2-3 min. Transfer to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**
Meanwhile, add mayo, remaining Southwest Spice Blend and 1/2 tsp (1 tsp) vinegar to a small bowl. Season with pepper and remaining garlic salt, then stir to combine.
Cut tomatoes into 1/2-inch pieces.Add remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to another large bowl. Season with salt and pepper, then whisk to combine. When patties are done, add tomatoes, spinach and remaining charred corn to the bowl with vinaigrette. Sprinkle remaining feta over top, then toss to combine.
Divide patties and salad between plates. Dollop Southwest aioli over patties.
