Rapscallion’s Famous Poultry Patties
- 1 kg minced chicken (we use half thigh, half breast) OR 1 Kg minced turkey
1 or 2 egg whites
- 3/4 cup raw oats or oat bran (pre-soaking is optional)
- 1/3 cup sweet chili sauce OR teriyaki sauce
- 1 cup frozen peas and corn OR 1/2 cup cubed cooked pumpkin and 1/2 cup frozen spinach.
- Ground pepper to taste
In a bowl mix all the ingredients well using a wooden spoon or clean hands. Form into 10 firm patties or rissoles. This makes 100 gram serves, so vary the size to personal preference. If too moist to work with, add a little more oats, or just put up with the goo. They’ll cook up fine.
Grill patties as you would hamburgersâ€”The George Foreman grill works a treat, but so does the traditional method. Rissoles can be baked at 180 degrees C. for thirty minutes or until cooked through.
Cool, and wrap individual serves in greaseproof paper. Store in airtight container in the freezer. We take ours out of the freezer in the morning and they’re ready to eat by lunchtime. Easily reheated if necessary.
Serve hot or cold on a roll with the fixings, or with a tasty salad.