Chicken patties with pickled carrot salad

Chicken patties with pickled carrot salad

The pickled carrot gives this dish a really tangy kick! Served in flatbreads, they make a great lunchtime tummy filler.

Serves 8

Preparation time 30 minutes

Cooking time 12-15 minutes

Ingredients

700g carrots

100ml white wine or cider vinegar from New Forest Cider

1 teaspoon sugar

Sea salt

550g chicken, minced, a mixture of brown and white meat is good from The Ginger Pig

3 tablespoons of chopped parsley

25g pinenuts from Turnips

50g white breadcrumbs

25g cream cheese

1 lemon, zest and juice

A good glug of oil for pan frying

15g coriander leaves, torn

Preparation Method

Cut the carrots into ribbons using a potato peeler.  Place into a bowl along with the vinegar, sugar and a good pinch of sea salt. Stir well and leave to pickle!

Squidge together the rest of the ingredients except the coriander.  Season generously, too.  Dampen your hands with cold water then divide the mixture into 8 equal pieces, shaping them into a patty shape as you go.

Heat a large frying pan with a generous glug of oil.  When the pan is hot, carefully lay in the patties.  Cook for 4-5 minutes on each side until golden and the meat feels firm when you press it.

Toss the coriander through the carrot salad, then serve the patties and salad stuffed into a piece of fresh flatbread.  Dress with a little natural yoghurt and extra coriander leaves.