Ingredients
- 2 baby fennel bulbs, fronds reserved
- 60ml (1/4 cup) olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 500g chicken mince
- 25g (1/3 cup) fresh breadcrumbs
- 1 tablespoon finely chopped tarragon
- 1 lemon, zested, juiced
- 1 bunch rocket, ends trimmed
- 1 granny smith apple, ends trimmed, thinly sliced
- 40g (1/4 cup) silvered almonds, toasted
- Whole egg mayonnaise, to serve
Method
1. Finely chop 1 fennel bulb. Finely shave remaining fennel bulb and set aside.
2. Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add the chopped fennel, onion and garlic. Cook, stirring, for 5 minutes or until onion softens. Remove from heat and set aside.
3. Combine the onion mixture, chicken mince, breadcrumbs and tarragon in a large bowl. Divide mixture into 8 even portions and shape into 7cm patties.
4. Heat remaining oil in large non-stick frying pan. Add the patties and cook for 3 minutes each side or until brown and cooked through. Transfer to a plate and cover with foil to keep warm.
5. Meanwhile, combine the reserved fennel, fennel fronds, rocket, apple and almonds in a large bowl. Drizzle with lemon juice and remaining oil. Season with salt and pepper. Toss to combine. Divide among serving plates and sprinkle with lemon zest. Serve with chicken patties and serve with mayonnaise, if desired.
