Crumbed Chicken and Spinach Bites with Cos Salad, Chippies and Tomato Relish

Crumbed Chicken and Spinach Bites with Cos Salad, Chippies and Tomato Relish

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 21, 2016.
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Crunchy chicken bites are teamed up with homemade chippies and tangy, tomato relish.

Ingredients

CHIPPIES

  • 600g roasting potatoes, scrubbed and cut into 1.5cm-thick chips

CRUMBED CHICKEN AND SPINACH BITES

  • 450g chicken mince
  • 1/2 brown onion
  • 1/2 apple
  • 1/4 bag baby spinach leaves, finely chopped
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon salt

TO COAT AND COOK BITES

  • 1 cup panko breadcrumbs
  • 1 tablespoon butter
  • 1 tablespoon oil

COS SALAD

  • 1 teaspoon white wine vinegar
  • 2 tablespoons mayonnaise
  • 2 tablespoon olive oil
  • 1 baby cos lettuce, finely sliced
  • 1/4 bag baby spinach leaves, finely sliced
  • 1 carrot, peeled and grated

TO SHARE

  • 1/2 – 3/4 cup tomato relish

Steps

  1. oven to 220°C. Line two oven trays with baking paper. Preheat BBQ hot plate to medium (if using).
  2. Toss chips on first prepared tray with a drizzle of oil, season with salt. Roast for 25–30 minutes or until golden, turning once during cooking.
  3. Place chicken mince in a bowl. Peel ½ onion, leaving onion root intact and finely grate. Add onion flesh and juice to bowl. Repeat process with ½ apple. Add first measures of spinach and breadcrumbs. Add salt, season with pepper and mix well to combine.
  4. Shape heaped tablespoons of mixture into balls, press to flatten to about 1cm-thick. Place second measure of breadcrumbs on a plate and coat chicken bites well on both sides, repeat with remaining mince.
  5. Heat oil and butter in large (preferably non-stick) fry-pan on medium heat. Fry chicken bites, in batches, for about 2 minutes each side or until golden and cooked through. Add extra butter/oil as needed. Alternatively use BBQ hot plate. Once chips are cooked, turn oven off, place chicken bites onto second prepared tray to keep warm in oven while you finish cooking remaining bites.
  6. Whisk vinegar, mayonnaise and olive oil in a small bowl, season with salt and pepper. In a large bowl add lettuce, baby spinach and carrot. Toss dressing through salad or leave plain for kids.
  7. Divide chicken bites between plates, with a dollop of tomato relish, chips and salad on the side.

Nutritional Information

Energy 2253 kj
538 kcal
Protein 26.3g
Carbohydrate 50.4g
Fat 24.9g