Steamed Chicken Patties with Vegetables

1. 1 Ground chickenpack 500 g ≈ $3.84 60 g
2. 2 White breadpack 350 g ≈ $1.44 10 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.88 20 ml
4. 4 Eggspack 10 pcs ≈ $1.93 0.3 pcs
5. 5 Broccoli (frozen)pack 400 g ≈ $1.80 50 g
6. 6 Carrots≈ $1.50 per kg 30 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak the bread in milk³ for 5 minutes, then squeeze out excess liquid. Fill the lower chamber of the steamer with water and bring to a boil.

2. Slice the carrot⁶ into 0.5 cm thick rounds, and cut the broccoli⁵ into small florets.

3. Mix the chicken mince with the egg and soaked bread until smooth.

4. Shape the mixture into 4 cm diameter patties, about 1.5 cm thick, using damp hands.

5. Place the patties and carrots⁶ in the steamer basket, cover, and steam for 10 minutes.

6. Add the broccoli⁵ and steam for another 10 minutes, until the patties are firm and pale inside, and the vegetables are tender.

7. Cool slightly, slice the patties in half, and serve with the vegetables.

In short

• A child's portion for ages 1–3; suitable from 12 months. For younger kids, halve it and purée.