Mummy Angela’s Chicken pulpetti (Maltese patties)

Ingredients

• 500gr Chicken mince

• 8 large eggs

• 4 spring onions, finely chopped

• 30gr flat-leaf parsley, finely chopped

• Salt to taste (if using pepper, I’d recommend white pepper)

• Frying oil

Method

Into a large bowl, I crack and beat all of the eggs. Then I add the chicken mince and mix thoroughly until the eggs and the mince come together. Next, the finely chopped spring onions and parsley are combined into the mixture, together with the salt (and pepper, if using). The mixture will look quite sloppy and loose - this is normal.

In a large non-stick frying pan, I add 1 tbsp of frying oil and wipe it off with a napkin. This ensures that the patties get a beautiful golden colour as they cook. I put the frying pan on medium heat until I hear a little sizzle, which indicates that the right temperature has been reached. Using a tablespoon, I spoon in 2 tablespoons of the mixture for each patty (my frying pan fits 4 comfortably at the same time). I give them approximately 3 minutes on each side until they’re golden brown and fully cooked through.

In between each round of patties, I give the mixture a good stir and I also oil the pan (and wipe the oil off) for every other round. This recipe yields about 20-22 patties, and I usually serve 4-5 of them on each plate, together with my sides of choice. The leftovers are great for sandwiches and wraps or they can be frozen (for about 4 weeks) in portions, once cooled, for another day. To reheat, I defrost fully and place in a baking paper and foil parcel for 10-15 minutes in an oven at 180ºC. Before serving, please ensure they’re piping hot! Enjoy this simple yet delicious weeknight dinner - I have a feeling it will become one of your favourites too!