GARLIC, ROSEMARY AND MUSTARD CHICKEN PATTIES

GARLIC, ROSEMARY AND MUSTARD CHICKEN PATTIES
500 g Chicken Mince
1 Egg lightly beaten
60 ml Cake Flour
15 ml Mustard wholegrain
30 ml Robertsons Master blends for Roasts Rosemary and Garlic

Combine all of the ingredients in a large mixing bowl and mix until well combined. Shape into palm-sized patties.
Heat a little oil in a frying pan over a medium-high heat and fry the patties on each side for 5-6 minutes or until golden brown and cooked through.
Transfer the patties onto a plate and set aside.
Topping Suggestion – Bread roll; lettuce; caramelised onion; crumbled blue cheese.

PHOTO: Melissa Ann Vermeulen