Chicken and Potato Patties with Lemon Sauce
- 250ml chicken stock
- 3 Tbsp caster sugar
- Zest and juice of 3 lemons
- 1 Tbsp cornflour, mixed into a paste with a little water
- 600g cooked potato, mashed
- 2 spring onions, thinly sliced
- 2 Tbsp chives, chopped
- 250g cooked chicken, diced
- zest of 1 lemon
- 3 eggs
- 1 Tbsp flour plus extra for dusting
- Salt to taste
- 2 cups panko or breadcrumbs
- vegetable oil for frying
How to Make Perfect Mashed Potato
To make the lemon sauce, bring the stock, sugar, zest and juice to a boil in a small saucepan. Cook for 5 minutes. Then whisk in the cornflour paste until smooth. Taste and season. Remove from heat until ready to serve.
To make the patties, combine potato, spring onions, chives, chicken, lemon zest, 1 of the eggs and flour in a large bowl Season with a pinch of salt and freshly ground black pepper. Line a plate with cling wrap. With wet hands, shape the mixture into 8 patties. Place on the plate, then chill for 30 minutes.
Remove from the fridge and dust each pattie with a little flour. Beat the remaining eggs and pour onto a plate. Spread the breadcrumbs on a separate plate. Dip each pattie into the egg mixture then coat with the breadcrumbs.
Put a large frying pan on a medium heat and add 2 Tbsp of oil. When the oil is hot, cook the patties until crisp and golden, about 5 minutes on each side.
Pour warmed lemon sauce over the patties and serve with seasonal veges.