[Recipe 1] CHICKEN, ALMOND and ZUCCHINI PATTIES transform into
[Recipe 2] CHICKEN MEATBALL and NOODLE SOUP
I think I’ll launch head-first into the recipes this week. I’m absolutely pooped, and for once my brain is empty of chit-chat. Did I mention we have a newish cat, Moe (named after Moe from the Three Stooges)? We rescued him from the Greensborough Cat Protection Society, and he’s lovely. He’s such a good sport with our boys, tolerating endless tummy rubs and being wheeled around in home-made carts. The only negative about him is his daily 5.30am loud wakeup miaowing. Ouch. Although I would kill for an extra 90 minutes slumber, I’ve turned this ritual into a positive. The rest of the house manages to sleep ’til 7am, giving me a blissful 1½ hours of ‘me time’ every morning to blog and cruise Pinterest with a warm cat on my lap. I’m doing just that, as we speak!
Wow, I still managed some chit-chat, even in my sleep-deprived state. Now, onto the recipes… this week I’m sharing two fab chicken dishes. First up is Chicken, almond and zucchini patties. These are super easy to make, cheap and cheerful, and my boys love them. By making a large batch of the chicken mince mixture, you can set some aside and make chicken meatballs to use in a lip-smacking Chicken meatball and noodle soup for a second meal.
A word of warning – my 6-year old was quite freaked out by the ‘weird white balls’ in the soup, so the second time I tested the recipe I browned the balls before plunging them into the hot stock, and he was quite satisfied. You can choose your method, but cooking the raw meatballs in the stock is quicker, and more authentic. The husband and I prefer them done this way as the flavour is more delicate, but you may find that your kids will be happier with ‘proper brown balls’.
Ciao for now. Moe is hollering for his breakfast and I need a second coffee. Have a lovely week. xx
Ingredients (serves 4 for 3 meals; ie. 2 batches of patties and 1 batch of meatballs):
1 tablespoon peanut or vegetable oil
1 leek, white part only, halved lengthwise, cut into long strips and sliced finely
3 cloves garlic, finely chopped
1½ kilos (3 lb) minced (ground) chicken
3cm (1¼”) piece ginger, finely chopped (about 2 tablespoons)
3 tablespoons very finely-chopped lemongrass stalk, white part only
3 medium zucchini (500g/1 lb), grated, squeezed to remove excess liquid
250g (9 oz) almond meal
3 eggs, beaten
½ teaspoon sea salt
Peanut or vegetable oil, extra, for frying patties
To serve with patties:
Sweet chilli sauce
Green beans with toasted pine nuts
Heat oil in a small saucepan and fry the leek and garlic over a medium heat for 3 minutes. Process cooked leek, 500g (1 lb) of the chicken mince, ginger, lemongrass, zucchini, almond meal, eggs and salt until smooth. Transfer to a large bowl, add the remaining chicken mince and mix well.
Divide mixture into three portions of approx. 800g (1¾ lb) each.
Shape 2 portions into 8 patties each (total of 16 patties). Reserve one portion of 8 patties for tonight’s dinner. Freeze the other portion of 8 patties for another meal.
Roll the third portion of chicken mince into about 36 walnut-sized balls, with lightly-floured hands (use gluten-free flour if required).
♦ Reserve the chicken meatballs for the Chicken meatball noodle soup.
Note: The mixture is quite soft and sticky, but it firms up nicely when cooked; and makes for lovely light-textured patties and meatballs.
For tonight’s patties, heat extra oil in a large non-stick frying pan and cook patties on a low–medium heat for 6–8 minutes each side, until golden brown and cooked through.
Serve patties with sweet chilli sauce and green beans with toasted pine-nuts.
- Uncooked chicken patties and chicken meatballs can be refrigerated for up to 3 days, or frozen for up to 3 months. Defrost overnight in the fridge. Pat dry with kitchen paper before using, to soak up excess moisture.
- This recipe makes two batches of patties, and one batch of meatballs. You could of course choose to make 3 batches of patties or meatballs instead!
- For a change, the patties can be served in soft rolls with chilli slaw or sliced avocado and mayo.
- Grated lemongrass can be purchased frozen from Asian stores. I keep a large block in my freezer and hack off a chunk when required.
[Recipe 2] Chicken meatball and noodle soup
Ingredients (serves 6, leftovers are great for lunch):
200g (7 oz) thin fresh egg noodles
2 litres chicken stock, home-made or store-bought
1–2 tablespoons fish sauce (to taste)
4 star anise
4 kaffir lime leaves
2 teaspoons sesame oil
♦ 800g (1¾ lb) portion reserved chicken meatballs
1 bunch bok choy (or choy sum), leaves only, very finely chopped
Salt and freshly ground black pepper
Chopped fresh coriander (cilantro), to serve
3 spring onions (scallions), thinly sliced, to serve
Place noodles in a large bowl. Cover with boiling water and set aside for 5 minutes to soften. Drain. Divide noodles amongst 6 deep serving bowls (or 4 bowls and 2 plastic containers if you’re saving 2 portions for the following day’s lunch).
Place stock in a large saucepan and bring to the boil. Add fish sauce, star anise, kaffir lime leaves and sesame oil. Turn heat down to low and simmer for 5 minutes, covered.
Carefully place half the reserved raw meatballs into the hot stock. Simmer gently for 6–8 minutes, until cooked through.
Using a slotted spoon, transfer the cooked meatballs to 3 of the serving bowls. Repeat with remaining meatballs.
Note: if liked, meatballs can be browned in a lightly-oiled frying pan before adding to the stock. See my notes in the introduction.
Remove and discard star anise and lime leaves.
Add bok choy to the stock and simmer for a further 2–3 minutes. Season to taste – if you’ve used store-bought stock, it may be salty enough.
Ladle hot stock over the noodles and meatballs, and serve with scattered coriander and chopped spring onions.
- Dried star anise is available from the spice section of supermarkets, and Asian food stores.
- Kaffir lime leaves can be purchased fresh or frozen from Asian stores.
- 1 small red birdseye chilli, finely sliced, can be added to adult serves.