Create family memories over this festive season with McCain


When families gather around tables this festive season, memories will be created over endearing hugs, belly-deep laughters and silly banter! However, the real star of these catch-up sessions is always the decadent spread of food. McCain has created two delicious and easy-to-prepare recipes, using their fresh ingredients, to help you create more food memories with your loved ones! Happy cooking… 

Sauteed Salmon and Brussel Sprouts

Preparation: 20 min | Cooking: 30 min | Serves: 4 -6


  • 30ml (2T) olive oil
  • 500g McCain Skinny Fries
  • 15ml (1T) salt 

Chicken patties

  • 500g chicken mince
  • 1 egg, lightly whisked
  • 60ml (1/4c) cake flour
  • 15ml (1T) lemon juice
  • 2 garlic cloves, crushed
  • 15ml (1T) sweet chili sauce
  • 15ml (1T) Portuguese chicken seasoning
  • 15ml (1T) dried origanum
  • 30ml (2T) olive oil
  • Oil for frying

To serve

  • 6 Bread rolls
  • Iceberg lettuce
  • Tomatoes, sliced
  • Cucumber, sliced
  • Gherkins, sliced

Heat oven to 180ºC.


  • Toss McCain Skinny Fries with the olive oil mixture and spread in a single layer in  a  casserole dish or on a baking tray.
  • Follow the cooking instructions on the pack. When cooked they should be golden-brown and crisp with a light, fluffy centre.

Chicken Patties

  • Combine the rest of the ingredients in a large mixing bowl and shape the mixture into patties.
  • Heat olive oil in a frying pan over medium/high heat and fry the patties on each side for 6-7 minutes or until golden and cooked through.

To serve:

Assemble your burgers with the bread rolls, lettuce, tomatoes, cucumber and gherkins.


Serves: xx

Preparation: xx

Cooking: xx



  • 500g McCain brussels sprouts, halved
  • 200 g x 4 salmon fillets
  • 3 tbs olive oil, divided
  • garlic cloves, minced
  • 4 tsp honey
  • 2 tsp cayenne powder
  • 1 tbsp balsamic vinegar
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbs mixed seeds and nuts (optional)


  1. In a medium size sauce pan add hot water and place McCain brussels sprouts, bring to a boil.
  2. Reduce heat; cover and simmer for 3 minutes or until crisp-tender.
  3. Meanwhile, heat 2 tablespoons oil in a large pan, cook salmon over medium heat in for 4-5 minutes on each side or until fish flakes easily with a fork.
  4. Remove and keep warm.
  5. Sauté garlic in the remaining 1 tablespoon of oil for half a minute; add honey, chili powder, vinegar, salt and pepper.
  6. Cook and stir until well blended. Set aside 2 tablespoons of glaze. Drain Brussels sprouts; add to the pan with mixed seeds & nuts.
  7. Cook and stir for 1-2 minutes or until tender. Serve with salmon; drizzle with reserved glaze.

Tip: Be careful not over cook your recipe, salmon and brussels sprouts are quite delicate.

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