Asian-inspired chicken stacks with roasted veg

    1 hour 30 min

    These are delicious minced chicken patties with Asian flavours. Delicious served alongside roasted veg. The leek is the key ingredient, it really sets it off - so don't skip it! You can use turkey mince instead of chicken mince, if desired.

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    Serves: 6 

    • 1kg chicken mince
    • 1 bunch spring onions
    • 1/2 a bunch fresh chives
    • 2 tablespoons sesame oil
    • 2 tablespoons soy sauce
    • sea salt to taste
    • 2 red peppers
    • 1 aubergine
    • 6 baby carrots
    • olive oil for frying
    • 1 leek

    Prep:20min  ›  Cook:40min  ›  Extra time:30min marinating  ›  Ready in:1hr30min 

    1. Mix chicken mince, spring onions, chives, sesame oil, soy sauce and sea salt together in a bowl and leave in the refrigerator for 30 minutes so the ingredients can infuse.
    2. Cut up the red pepper, aubergine and leave carrots whole. Place them in the oven at 200 C / Gas 6 with a generous amount of oil.
    3. Form the chicken mixture into six patties. Fry in a frying pan over medium heat, cooking until brown on both sides. While the chicken mixture is cooking, chop the leeks and fry them with some oil on a medium-low heat until they are caramelised.
    4. Once the chicken patties are cooked place on a plate and put the cooked leek on top. Take the roasted vegetables out of the oven and serve alongside the chicken. Easy!


    Make sure to add the leek on top as it really sets the recipe off.

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