Steps

1. Wash the spinach to remove any soil or dirt.
   🕒 00:57
2. Trim off 1cm from the root of the spinach and chop into 2cm pieces.
   🕒 01:02
3. Place the spinach stems and leaves in a microwave-safe container, cover with plastic wrap, and heat in a 600W microwave for 1 minute.
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4. Briefly rinse the heated spinach in cold water to cool it down and remove any bitterness.
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5. Squeeze out the water from the spinach thoroughly by hand.
   🕒 01:24
6. Remove the skin from the chicken breast and slice it in half.
   🕒 01:36
7. Cut the chicken breast into 1cm cubes.
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8. Finely chop the chicken skin as well.
   🕒 01:48
9. Place the chopped chicken breast and skin into a bowl.
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10. Add 1 beaten egg, 2 tbsp Potato Starch, 2/3 tsp Granulated Consomme, and 1 tsp Grated Garlic to the bowl, and mix everything well.
    🕒 02:09
11. Add the squeezed spinach and 40g Mixed Cheese to the bowl and mix until the ingredients are evenly combined.
    🕒 02:15
12. Heat some oil in a frying pan over medium heat.
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13. Once the pan is hot, scoop the mixed ingredients with a spoon and place them onto the pan, forming flat circles.
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14. Cook until the bottom is golden brown.
    🕒 02:58
15. Flip the patties over once browned.
    🕒 03:09
16. Cover with a lid and steam-fry over low to medium heat for 2 minutes.
    🕒 03:21
17. Once cooked, transfer to a plate and serve. [Key Tip!] The potato starch and egg act as binders, holding the ingredients together and ensuring a beautiful bake. This also results in moist and tender chicken breast.
    🕒 03:38