Step 1

Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-high heat. Add the onion, fennel and garlic and cook, stirring, for 5 minutes or until fennel softens. Set aside for 5 minutes to cool. Transfer the fennel mixture to a large bowl. Wipe pan clean with paper towel.

Step 2

Meanwhile, steam the sweet potato in a steamer basket over a saucepan of boiling water for 12 minutes or until tender. Transfer to a large bowl. Add the butter and use a potato masher to mash until smooth. Taste and season with salt. Cover with foil to keep warm.

Step 3

Add chicken mince and breadcrumbs to the fennel mixture and season with salt and pepper. Stir until well combined. Divide chicken mixture into 8 portions and shape into 7cm patties.

Step 4

Heat remaining oil in a large non-stick frying pan. Add the patties and cook for 3 minutes each side or until brown and cooked through. Transfer to a plate and cover with foil to keep warm. Wipe pan clean with paper towel.

Step 5

Add the cream to the pan and bring to a simmer over medium-high heat. Add the tarragon and simmer, uncovered, for 2 minutes. Taste and season with salt.

Step 6

Divide the sweet potato mash among serving plates. Top with the patties and drizzle with tarragon sauce. Serve immediately.