This Chicken Patties & Mashed Potato plate is the perfect cozy, comforting meal that feels both homely and restaurant-quality. Golden, pan-seared chicken patties pair beautifully with creamy mashed potatoes filled with a buttery center. Steamed broccolini adds a fresh, vibrant bite and balances the richness of the dish. It’s simple, hearty, and made with everyday ingredients. This recipe is ideal for weeknight dinners, meal prep, or relaxed weekends when you want real comfort without a complicated process.
Ingredients
For the Chicken Patties
- 500g ground chicken
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup breadcrumbs
- 1 egg
- 2 tbsp chopped parsley
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 1–2 tbsp oil (for pan-searing)
For the Mashed Potatoes
- 3 large potatoes, peeled & boiled
- 2 tbsp butter (plus extra for topping)
- ¼ cup warm milk
- Salt & pepper to taste
For the Broccolini
- 1 bunch broccolini
- Salt to taste
- Lemon wedge (for serving)
Instructions
1. Make the Chicken Patties
- In a bowl, combine ground chicken, onion, garlic, egg, breadcrumbs, parsley, salt, pepper, and paprika.
- Mix gently (don’t overmix).
- Shape into round patties.
- Heat oil in a pan and cook patties for 4–5 minutes per side until golden and cooked through.
2. Prepare the Mashed Potatoes
- Mash the boiled potatoes while hot.
- Add butter, warm milk, salt, and pepper.
- Mix until smooth and creamy.
- Create a small well and drop in extra butter (optional but delicious).
3. Steam the Broccolini
- Steam broccolini for 3–4 minutes until bright green and tender-crisp.
- Season lightly with salt.
4. Assemble the Plate
- Add mashed potatoes with butter well.
- Place chicken patties on the side.
- Add broccolini and a lemon wedge.
- Garnish with fresh parsley and black pepper.
Chef’s Tips
- Use chilled ground chicken to help patties hold shape better.
- Warm milk makes the mashed potatoes extra creamy.
- Finish patties with a quick 1-minute high-heat sear for deeper color.
- Add garlic butter to broccolini for extra flavor.
- For ultra-smooth mash, use a potato ricer instead of a masher.
