Chicken and vegetable medallions

    50 minutes

    This was one of my "throw in what you've got meals". After dusting the larger pieces of chicken for the adults I put another 1/2 cup of bread crumbs into the spice mix & dusted the smaller breast pieces in the less spicy mix for the kids.

    New South Wales, Australia
    1 person made this

    Serves: 5 

    • For the chicken
    • 1 kilo chicken breast fillet strips or tenders
    • 1 heaped table spoon of middle eastern spice mix
    • 1 cup (125g) fine bread crumbs
    • olive oil
    • For the medallions
    • 2 cups of grated potato
    • 1 large carrot, grated
    • 1 cup peas
    • 2 large spring onions, finely chopped
    • 1 small tin (310g) of creamed corn
    • 1 tablespoon of garlic powder
    • 1 pinch each of salt & pepper
    • 1/4 cup (30g) cornflour
    • 1 teaspoon moroccan spice mix (optional)
    • dijonnaise sauce

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Grate the potato and microwave it for a few minutes until it feel almost cooked.
    2. Rinse the potato under cold water and then squeeze the liquid out of it (this will remove the excess water & starch).
    3. Mix all ingredients in a large bowl putting the peas in last.
    4. Press the mixture into large egg rings and fry on a medium heat until lightly browned.*
    5. Pat the chicken pieces dry with paper towel and spray with olive oil.
    6. roll pieces in crumb/spice mix and cook on a cast iron hotplate or griddle.

    *Cooking the medallions

    Cook the first medallion and test for thoroughness of cooking & moistness. If it falls apart then it is probably too moist. Remedy this by adding an extra tablespoon of cornflour to the mix and cook another one. Repeat until medallions hold together. Also, run a knife around the edge of the medallions to remove the rings when cooked.

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