Publications
Foto: Francois Oberholster
Prep Time: 35 minutes
Servings: 4
Cooking Time: 20 minutes
Ingredients
- 4 - chicken breasts, diced
- 1 - red chilli, seeded and finely chopped
- - zest of 1 lemon
- 15ml - chopped flat-leaf parsley
- 1 - egg
- 450ml - fresh ciabatta breadcrumbs
- 1 - onion, chopped
- - about 45ml oil
- 1 - medium-sized brinjal, chopped
- 1 - carrot, peeled and chopped
- 4 - large tomatoes, chopped
- 3ml - paprika
- 3 - sprigs thyme
- 30ml - red wine vinegar
- - mashed potato, to serve
Method
Chicken is always a winner when you’re in a hurry to prepare a meal.
1 Mix the chicken, seasoning, eggs and breadcrumbs in a bowl. Make small meatballs with the mixture, flatten slightly and refrigerate for at least 10 minutes (this helps the patties to keep their shape).
2 Meanwhile, sauté the onion in about 15ml olive oil until glossy. Add the brinjal and carrots, and fry until wellbrowned. Stir in the tomatoes, paprika, thyme and red wine vinegar and season with salt and pepper. Cover with a lid and simmer for about 15 minutes until thick and aromatic. Add a dash of water if the relish becomes too thick.
3 Heat the remaining oil and fry the chicken patties carefully until golden brown and cooked through. Serve with the relish on mashed potatoes or with fresh slices of ciabatta and a salad
