Minced Chicken Patties
1kg chicken mince
5 slices stale bread (white or wholemeal)
½ cup milk
1 beaten egg
butter for frying
Soak bread in milk for about 30 minutes then squeeze dry. Mix chicken meat with bread, add butter and blend thoroughly.
With wet, clean hands, divide mixture into 6 equal parts and shape into patties. Dip each patty in egg, then roll in breadcrumbs.
Pan-fry in hot butter for about 5 minutes on each side. Pierce patties with a fork to check chicken colour. If liquid runs clear the chicken is cooked.
Serve with mustard sauce.