Chicken Pineapple Patties

Ingredients

250g minced cooked chicken or veal
2 tablespoons soft breadcrumbs
1 tablespoon finely chopped shallots or onion
2 teaspoons grated lemon rind
1 large egg
4 slices GOLDEN CIRCLE Pineapple Slices
30g butter
3 tablespoons brown sugar
2 tablespoons GOLDEN CIRCLE Pineapple Juice
fluffy boiled white rice
chopped parsley

Measurements guide

Product used

Slices in Juice 440gm

Ingredients

250g minced cooked chicken or veal
2 tablespoons soft breadcrumbs
1 tablespoon finely chopped shallots or onion
2 teaspoons grated lemon rind
1 large egg
4 slices GOLDEN CIRCLE Pineapple Slices
30g butter
3 tablespoons brown sugar
2 tablespoons GOLDEN CIRCLE Pineapple Juice
fluffy boiled white rice
chopped parsley

Measurements guide

Product used

Slices in Juice 440gm

Ingredients

250g minced cooked chicken or veal
2 tablespoons soft breadcrumbs
1 tablespoon finely chopped shallots or onion
2 teaspoons grated lemon rind
1 large egg
4 slices GOLDEN CIRCLE Pineapple Slices
30g butter
3 tablespoons brown sugar
2 tablespoons GOLDEN CIRCLE Pineapple Juice
fluffy boiled white rice
chopped parsley

Measurements guide

Method

Drain pineapple. Combine chicken, breadcrumbs, lemon rind, onion and salt and pepper to taste with the egg and form into 4 small croquettes or patties.

Arrange patties on 4 slices of pineapple, place in a greased baking tin. Melt butter in a saucepan, add the sugar and pineapple juice, blend well and pour over patties.

Bake at 180°C to 190°C for 35-40 minutes. Baste well with syrup.

Serve on a bed of boiled rice tossed with chopped parsley.