Chunky Chicken Patties With Tomato And Apple Sauce

Preheat the oven to 180C. Finely mince the chicken breast using a sharp knife until it resembles chunky ground chicken. Grate the lemon zest on a microplane or fine grater and add about half a teaspoon into the minced meat. The zest will add a wonderfully aromatic flavor.

Using a box grater, shred the onion. Add it into the meat mixture. The onion will make the patties juicier and add depth to their flavor.

Crack an egg into the meat mixture and mix until well-combined.

Salt and pepper to taste, then add about a teaspoon of the ground coriander seeds.

Roll out medium-sized patties and coat them in breadcrumbs. Arrange the patties on a parchment-lined baking tray and bake for about 15-20 minutes. The trick is to make sure the patties have cooked through while not overbaking them. You want them to remain tender and juicy, but with no traces of undercooked meat inside.

While the patties are baking, make the tomato-apple sauce. In a sautee pan, combine one finely diced tomato with an apple, shredded on a box grater (leave the skin on before grating). Add a finely minced clove of garlic, the tomato paste, water and parsley. Salt and pepper to taste and cook over medium heat for about 3 minutes.

Once the sauce has cooked through, purée it with an immersion blender until smooth. Serve alongside the chicken patties.