Chicken and Vegetable Patties
Ingredients
- 1000 Chicken tenderloin
- 300 Broccoli
- 100 Carrot
- 15 Salt
- 3 Black pepper
- 0.5 Oyster sauce
- 5 Baking soda
- 200 Ice water
Instructions
- Dice the chicken tenderloin, marinate with baking soda for 10 minutes, then rinse and drain. Place in the freezer along with the meat grinder for 30 minutes. Remove, grind on medium speed, add some ice water and seasonings, blend until absorbed, then return to freezer. Repeat until all water is absorbed and the chicken mixture holds its shape when inverted.
- Blanch the broccoli for 2 minutes, steam the carrot chunks until tender, then grind both and mix thoroughly with the chicken mixture.
- Oil your hands, portion into 100g patties, shape into rounds and flatten. Separate with parchment paper, freeze for 1 hour until firm, then transfer to bags.
- To cook, remove from freezer (no need to thaw), pan-fry directly until both sides are set. Add a splash of water, cover, and steam until cooked through.
