Smart Mexican-Inspired Chicken Patties
with Tomato, Charred Corn and Spinach Salad
Shake up dinnertime with a loaded, smart salad of savoury, Mexican-spiced chicken patties, spinach, tomatoes, charred corn and, of course, tangy ranch to tie it all together!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Poulet haché
¼ tasse(s)
Chapelure panko
(Contient Blé)
113 g
Bébés épinards
1 pièce(s)
Tomate
113 g
Maïs en grains
¼ tasse(s)
Feta, émietté
(Contient Lait)
28 g
Graines de citrouille
2 cs
Sauce ranch
(Contient Oeuf, Lait)
1 cs
Vinaigre de vin blanc
(Contient Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Blé)
1 cs
Assaisonnement mexicain
(Peut contenir Arachides, Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde)
1 cc
Sel d'ail
(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)
Pas inclus dans votre livraison
4 cc
Huile*
½ cc
Sucre*
0.13 cc
Poivre*
0.06 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tsp (2 tsp) oil, then half the corn (use all for 4 ppl).
- Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.
- Cover and cook, stirring occasionally, until deep golden-brown, 5-6 min.
- Remove from heat, then transfer corn to a plate to cool.
- Carefully wipe the pan clean.
- Add chicken, Mexican Seasoning and panko to a medium bowl. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then combine.
- Divide mixture into 8 equal portions (16 portions for 4 ppl).
- Roll into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may be sticky. Lightly wet your hands to make it easier to form patties.)
- Reheat the same pan (from step 1) over medium.
- When hot, add 2 tsp (4 tsp) oil, then patties.
- Cook until golden-brown all over and cooked through, 3-4 min per side.**
- Remove from heat. Transfer patties to a plate.
- Carefully rinse and wipe the pan clean.
- Reheat the same pan over medium.
- When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pepitas so they don't burn!)
- Transfer to a plate.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tsp (2 tsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Cut tomato into 1/4-inch pieces.
- Add spinach, tomatoes and corn to the bowl. Toss to combine.
- Divide salad between plates. Top with patties.
- Drizzle with ranch dressing.
- Sprinkle pepitas and feta over top.