Chicken-vegetable Patties with Rolls

Ingredients

• 1 small red bell pepper
• 2 Spring Onions
• 1 tin corn (about 100 g drained weight)
• 250 g Chicken breast fillet
• 1 tsp salt
• 1 pinch pepper
• 1 pinch cayenne pepper
• 1 tsp medium-hot mustard
• 3 eggs
• 2 tbsp breadcrumbs
• 4 Tbsp sunflower oil
• lettuce (as desired, e.g., arugula and young spinach)
• 2 rolls

Instructions

1. 1.

   Wash, clean, and finely dice the bell pepper. Wash, clean the spring onions; finely chop the white part and cut the green into very fine strips. Drain the corn.

2. 2.

   Cut the chicken breast into about 0.5 cm pieces, set aside one third, finely chop the rest. Mix the meat pieces with the chopped meat, bell pepper pieces, spring onions, and corn kernels. Season with salt, pepper, cayenne pepper, and mustard; add eggs and breadcrumbs and shape eight patties from the mixture using lightly floured hands.

3. 3.

   Heat oil and fry the patties on both sides for 8-10 minutes each at medium heat until crisp brown and cooked through.

4. 4.

   Meanwhile wash and dry the lettuce. Halve and toast the rolls. Distribute lettuce on the roll halves and place two patties on top of each.

5. 5.