Serves 4
Directions
- 1Place the garlic in a microwave-proof bowl with oil.
- 2Microwave for 45 seconds before draining off the oil.
- 3Add the garlic to a small bowl with the butter and parsley. Season with salt and pepper.
- 4Put the butter mixture in the freezer to firm up for a few minutes.
- 5Place the chicken mince and 50g of the breadcrumbs in a bowl.
- 6Season with salt and pepper and use your hands to combine until no breadcrumbs are visible.
- 7Divide the mince into 4 balls.
- 8Press out one of the balls and place a heaped teaspoon of garlic butter in the center.
- 9Mould the chicken mince around the butter so it's encased and gently press it into a thick burger shape. Repeat with the other balls.
- 10Place the flour, beaten egg, and remaining breadcrumbs on 3 separate plates/bowls.
- 11Roll the bakes in flour until coated, dip in the egg, then roll in the breadcrumbs.
- 12Heat oil in a large, non-stick pan so it covers half of the chicken bakes.
- 13Fry on a medium to low heat for around 10 minutes or until cooked through.
- 14Melt the remaining garlic butter in the microwave.
- 15Drizzle the melted garlic butter over the bakes.
Ingredients
- 3 cloves garlic
- Oil for frying
- 110 g butter
- 1 tsp dried parsley
- 500 g chicken mince
- 150 g fresh white breadcrumbs
- 1 handful plain flour
- 1 egg
- salt
- pepper
Equipment
microwave proof bowlsmall bowllarge bowlbaking paperplatesnon-stick panknifeforkspoon
Tips
- Using chicken mince instead of breast makes the recipe cheaper, easier, and prevents butter leakage.
- For cozy autumn dinners, make sure to follow the creator for more recipes.
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