Chicken Patties with Avocado Corn Salad

Ingredients

• Chicken Breast200 g
• Garlic1/2 clove (2 g)
• Onion4 ring (20 g)
• Breadcrumbs1 tablespoon (14 g)
• Oil1/2 tablespoon (5 ml)
• Avocado1/4 count (60 g)
• Corn1/4 unidad (63 g)
• Parsley1 tablespoon (4 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Shell the corn or place the corn kernels in a pot with boiling water and boil for 12-15 minutes. Next, remove and set aside.

2. 2

   Step 2

   Clean the chicken meat and cut into very small pieces. You can use the food processor but make sure it is not too finely chopped.

3. 3

   Step 3

   Chop the garlic together with the onion and mix with the chicken and breadcrumbs. Season with salt and pepper and if you wish, you can add a little soy sauce.

4. 4

   Step 4

   Mix well until all the ingredients are combined. Shape the patties with your hands and refrigerate.

5. 5

   Step 5

   Place a pan over high heat and once heated, pour in the oil.

6. 6

   Step 6

   Add the patties and cook for 4 minutes per side or until browned. Turn off.

7. 7

   Step 7

   Peel and cut the avocado, mix with the corn kernels and season with lemon juice, chopped parsley and salt.

8. 8

   Step 8

   Serve the patties with the fresh salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Patties with Avocado Corn Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.