Quick Chicken & Carrot Patties with Wilted Spinach and Avocado Slices
Flavorful chicken and carrot patties, pan-fried to perfection, served with quickly wilted spinach and creamy avocado slices for a complete and satisfying dinner.
Ingredients
- Chicken150 g
- Carrot50 g
- Onion20 g
- Garlic5 g
- Spinach100 g
- Olive oil10 ml
- Salt1 g
- Black pepper0.5 g
- Egg0.5 pcs
- Breadcrumbs20 g
- Avocado50 g
Instructions
- 1Step 1
If not using ground chicken, finely mince the chicken breast (300 g). Grate the carrot (100 g). Finely chop the onion (40 g) and mince the garlic (10 g). Slice the avocado (100 g). (5 minutes)
- 2Step 2
In a bowl, combine the minced chicken, grated carrot, chopped onion, minced garlic, egg (1 pc), breadcrumbs (40 g), salt (2 g), and black pepper (1 g). Mix well until thoroughly combined. Form the mixture into 4-6 thin patties. (2 minutes)
- 3Step 3
Heat half of the olive oil (10 ml) in a large non-stick pan over medium heat. Place the patties in the hot pan and cook for 3-4 minutes per side, or until golden brown and cooked through. (7 minutes)
- 4Step 4
While patties cook, heat the remaining olive oil (10 ml) in a separate pan or the same pan after removing patties. Add spinach (200 g) and cook for 1-2 minutes until wilted. (2 minutes)
- 5Step 5
Serve the chicken and carrot patties with wilted spinach and fresh avocado slices.
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