Pan-fried chicken with parsnip bubble ‘n’ squeak

Instructions

1 Place a large non-stick frying pan over a medium-high heat. Cook bacon, cabbage and parsnip, stirring, for 5-7 minutes or until tender. Add potato and curry powder. Roughly mash mixture with a fork. Set aside to cool. Stir in breadcrumbs and egg white.

2 Using 1/4 cup mixture at a time, shape mixture into 12 patties. Place frying pan over a medium-high heat and spray with oil. Cook patties for 3 minutes on each side or until golden and cooked through. Remove from pan and cover to keep warm.

3 Cook chicken in the same pan for 8-10 minutes, turning, until browned all over and cooked through.

4 Combine yoghurt, lime juice and mint in a small bowl. Serve chicken with yoghurt, patties and salad greens with blended oil and vinegar dressing. Garnish with the remaining mint.