date:Apr 28, 2014
aining fennel bulb and set aside.
2. Heat 1 tablespoon of the oil in a large frying pan over medium heat. Add the chopped fennel, onion and garlic. Cook, stirring, for 5 minutes or until onion softens. Remove from heat and set aside.
3. Combine the onion mixture, chicken mince, breadcrumbs and tarragon in a large bowl. Divide mixture into 8 even portions and shape into 7cm patties.
4. Heat remaining oil in large non-stick frying pan. Add the patties and cook for 3 minutes each side or until b