CHICKEN PATTIES
This recipe is a great way to use up leftover chicken. I've even used canned chicken, as long as it's drained well. I usually serve the patties with flavored rice, a vegetable and salad.-Larry Laatsch, Saginaw, Michigan
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the chicken, cracker crumbs, mayonnaise, onions, lemon juice and pepper. Shape into six patties. Heat oil in a large skillet; fry patties over medium heat for 2-3 minutes on each side or until golden brown and heated through.
Nutrition Facts :
CHICKEN PATTIES
Steps:
- In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
- Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
- In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
- Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.
CHICKEN VEGETABLE PATTIES
This is an easy and delicious weeknight entree. Serve with a side of rice, potatoe, or pasta along with a vegetable or salad and dinner is done.
Provided by Cooknxs
Categories Chicken
Time 35m
Yield 6-8 patties depending on size, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Grate celery and onion in a bowl. Add ground chicken. Combine. Add egg, breadcrumbs, cheese, worcestershire, salt, pepper, and parsley flakes. Mix well. Mixture will be loose. Shape into 3/4 inch thick patties. Cook patties in hot oil about 10 minutes until brown. Turn patties over, cover skillet (to cook inside of patties) another 10 minutes or until brown. Patties are done when pressed lightly in the center and resistance is felt.
CHICKEN AND VEGETABLE BURGER PATTIES
This was a recipe I came up with when I started trying to lose weight with Sure Slim. It uses Cruskit crispbreads or crackers and follows the "rules" of the diet. Cruskits are those revolting puffed crispbreads that you buy thinking that you are being good but then don't eat. I found that they make an excellent binder for burgers.
Provided by RonaNZ
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the Cruskits in the food processor and grind to a fine breadcrumb consistency. Tip the crumbs into a bowl.
- Put the rest of the ingredients except the chicken into the food processor and pulse until finely chopped.
- Note: Resist the temptation to do the Cruskits and vegetables together. You'll end up with a gluggy mess that is difficult to get out of the food processor.
- Add the chicken and vegetables to the crumbs and mix together quickly. The crumbs absorb the liquid and become sticky so the quicker you can work, the easier it is to combine everything evenly. I get into it with my hands.
- Divide into 4 large patties or 8 small ones, about 1.5 to 2 cm thick. Grill for 7 minutes on each side.
- Serve in a pita bread with lettuce and tomato or serve as a main dish with vegetables.
- These patties can also be baked in a hot oven. I also make them into meatballs and bake them then freeze them. They can be added to stock and bok choy for a very quick meal.
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