avec purée de pommes de terre au fromage à la crème et aïoli
Qui ne raffole pas d’une bonne trempette? Les petites galettes de poulet dorées et les pois sucrés légèrement croquants se dégustent avec un délicieux aïoli à l’ail.
Allergens
Utensils
Tags
Poulet maigre haché
250 g
Pommes de terre à chair jaune
350 g
Pois sucrés
113 g
Chapelure italienne
2 tbsp
Fromage à la crème
1 unit(s)
Mayonnaise
4 tbsp
Mélange d’épices acidulé à l’ail
1 tbsp
Parmesan, râpé grossièrement
0.25 cup
Lait
3 tbsp
Poivre
0.25 tsp
Sel
0.125 tsp
Huile
1.5 tbsp
Beurre non salé
2 tbsp
- Cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, add mayo and 1/2 tsp (1 tsp) Zesty Garlic Blend to a small bowl. Season with salt and pepper, to taste, then stir to combine.
- Combine Parmesan, breadcrumbs, remaining Zesty Garlic Blend and 1/4 tsp (1/2 tsp) salt in a large bowl.
- Add chicken. Season with pepper, then combine.
- Form mixture into four 3-inch-wide patties (8 patties for 4 ppl).
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed, using 1 tbsp oil per batch.)
- Pan-fry until golden-brown and cooked through, 3-4 min per side.** (TIP: Reduce heat to medium-low if patties are browning too quickly.)
- Transfer patties to a plate, then cover to keep warm.
- Carefully wipe the pan clean.
- Meanwhile, trim snap peas.
- Reheat the same pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min. (TIP: You can skip this step if you prefer your snap peas to be cold and crunchy for dipping!)
- Roughly mash cream cheese, 3 tbsp (6 tbsp) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste. (TIP: Warm pot of mashed potatoes over low heat if you want cream cheese and butter to melt faster!)
- Divide chicken patties, mashed potatoes and snap peas between plates.
- Serve aioli alongside for dipping.
880
kcal
Calories
63
g
Fat
21
g
Saturated Fat
45
g
Carbohydrate
7
g
Sugar
5
g
Dietary Fiber
34
g
Protein
190
mg
Cholesterol
990
mg
Sodium
1
g
Trans Fat
1650
mg
Potassium
250
mg
Calcium
4.5
mg
Iron
avec écrasé de pommes de terre au fromage à la crème et aïoli
avec purée de pommes de terre au fromage à la crème et aïoli
