6 rashers thin low-fat bacon, halved crossways and rind removed
1 olive oil cooking spray
Instructions
Heat oil in a large non-stick frying pan over high heat. Add
mushrooms and cook, stirring often, for 8 minutes or until
moisture evaporates. Transfer to a plate lined with paper towel. Set
aside to cool for 10 minutes.
Combine the mushrooms, chicken mince, onions, celery, egg,
breadcrumbs and parsley in a bowl. Season with salt and pepper,
mix well to combine. Shape mixture into 12 patties.
Slice each piece of bacon in half lengthways, to form 24 thin strips
of bacon. Place one piece of bacon onto a board and top with a
second piece of bacon to form a cross. Top with a pattie and fold
bacon to enclose the pattie. Secure with toothpicks.
Heat a barbecue plate or non-stick frying pan over medium heat.
Spray the patties with oil and cook in batches for 4 minutes on each
side or until just cooked through. Remove toothpicks, and serve.
Serving
Suggestions
Delicious served with jacket potatoes and salad.
Originally Submitted
11/8/2011
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