Chicken Vegetable Patties Recipes

BEST CHICKEN PATTIES

Steps:

• Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
• Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
• Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

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.

RANCH CHICKEN PATTIES WITH CREAMY CHEDDAR SAUCE

Steps:

• Mix chicken, panko, saltines, sour cream, eggs, ranch dressing mix, mustard, onion, black pepper, and parsley together in a bowl until well combined. Shape chicken mixture into 8 patties, approximately 3/4-inch thick.
• Pour panko onto a plate, coat patties, and place on a platter. Chill for 1 hour or overnight.
• Coat a nonstick skillet with vegetable oil over medium heat. Cook patties until golden brown and heated through, 5 to 7 minutes per side. Place a layer of paper towels on a baking rack, transfer patties to paper towels to drain.
• Combine soup and broth in a saucepan; heat until just boiling, about 5 minutes. Reduce heat to low, stir sour cream and green onions into sauce. Serve patties with sauce on top.

CHICKEN VEGGIE BURGER

Steps:

• Mix all the burger ingredients together except the olive oil. Form into 4 1/2-inch thick burgers. Brush burgers lightly with the oil and season with salt and pepper. Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 to 8 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Set aside to rest for 5 minutes. Serve on a toasted bun with the accompaniments.

CHICKEN AND VEGETABLE BURGER PATTIES

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.

CHICKEN PATTIES

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.

CHICKEN VEGETABLE PATTIES

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.