By Jane Fafeita
So here’s my number one trick for feeding fussy eaters: add apple. Works every time!
2 shallots, finely sliced
3 green apples, peeled, cored and finely diced
2 sticks celery, finely diced
1kg chicken mince
Juice of 1 lemon plus the grated zest
Salt and pepper to season
A splash of chipotle sauce (optional)
½ bunch flat leaf parsley
Coconut oil or rice bran oil
1. Fry shallots, apple and celery on low-ish heat til soft. Set aside to cool slightly.
2. Place remaining ingredients in a large bowl, and add the cooked shallot mixture. Form into patties.
3. Cook in pan or on BBQ for 6-7 mins each side. Serve with chutney (apple chutney, yum! Or even just plain apple sauce) in hamburger rolls or with salad.
Optional: You can add an egg or two to the mix if you like. It’s always good to sneak extra protein into children stealthily, and it makes the patties bind a bit more.
I make double, then cook and freeze them for emergency dinners. Defrost in the microwave and finish off for a second in a hot pan.