Chicken Patties with Cucumber Salad

Ingredients

• 2 Spring Onions
• 2 tbsp Rapeseed oil
• 1 roll (from the day before)
• 600 g Chicken breast fillet
• 1 egg
• 1 tsp medium-hot mustard
• Salt
• Pepper
• 1 large cucumber salad cucumber
• 4 sprigs Parsley
• 300 g cherry tomatoes
• 100 g pitted black olives
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 Organic lemon

Instructions

1. 1.

   Wash, trim and slice spring onions into thin rings. Heat 1 tbsp rapeseed oil in a pan and sauté the onions over medium heat until translucent. Remove from heat and let cool.

2. 2.

   Soak the roll in lukewarm water.

3. 3.

   Meanwhile rinse the chicken breast under cold water, pat dry, cut into large cubes and run through a meat grinder or finely chop.

4. 4.

   Combine the chicken with the onions, egg, well‑pressed roll, mustard, salt and pepper; shape into 12 small patties.

5. 5.

   Heat the remaining rapeseed oil in a pan. Fry the patties over medium heat for 3–4 minutes until golden brown, then reduce heat and cook for about 5 more minutes to finish.

6. 6.

   In the meantime wash the cucumber, cut into 1 cm cubes. Wash and shake off parsley, then chop.

7. 7.

   Wash the tomatoes and slice them in half. Mix with olives, parsley, cucumber, olive oil and vinegar; season with salt and pepper.

8. 8.

   Rinse the lemon hot, pat dry and quarter. Arrange the salad and patties on four plates and garnish each with a lemon wedge.