Meats Recipes - Chicken and Egg Situation

Ingredients                                        

• 225 g/8 oz/2 cups minced (ground) chicken

• 50 g/2 oz/1/2 cup cooked long-grain rice

• 1 onion, grated

• 2.5 ml/1/2 tsp dried tarragon

• 60 ml/4 tbsp double (heavy) cream

• Salt and freshly ground black pepper

• 5 eggs

• A little plain (all-purpose) flour

• 50 g/2 oz/2 cups cornflakes, crushed

• 30 ml/2 tbsp sunflower oil

• 25 g/1 oz/2 tbsp butter

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Method:

1. Mix the chicken with the rice, onion, tarragon, cream and some salt and pepper.

2. Beat one of the eggs and add a little to the mixture to bind. With floured hands, shape the mixture into 4 cakes. Dip in the rest of the beaten egg then coat in cornflakes.

3. Heat the oil in a frying pan (skillet). Add the chicken patties and fry (sauté) for about 8 minutes until brown on both sides and cooked through. Drain on kitchen paper.

4. Melt the butter and fry the remaining eggs. Slide on top of the patties and serve hot.