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Chicken Patties

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  Mashed potatoes 2 Cup (32 tbs) (Leftover)
  Finely chopped cooked chicken 2 Cup (32 tbs) (Leftover)
  Frozen peas and carrots 1 1⁄2 Cup (24 tbs), thawed and drained
  Scallions 2 , finely chopped
  Egg 1 Large
  Salt 1⁄2 Teaspoon
  Dried rosemary 1⁄2 Teaspoon, crumbled
  Plain dry bread crumbs 1⁄2 Cup (8 tbs)
  Vegetable oil/Olive oil 2 Tablespoon
  Lemon 1 , cut into thin wedges

Preheat the oven to 400° F.
Mix the potatoes, chicken, peas and carrots, scallions, egg, salt, and rosemary in a large bowl.
Shape into 8 patties, each about 5 inches in diameter, then dredge on both sides in the bread crumbs.
Heat 1 tablespoon of the oil in a 12-inch skillet over moderately high heat for 1 minute.
Add the patties and brown in batches, allowing about 2 minutes per side and adding the remaining tablespoon of oil as needed.
As the patties brown, transfer them to a lightly greased baking sheet.
When all of the patties are browned, transfer to the oven and bake, uncovered, for 3 minutes.
Garnish with the lemon wedges

Recipe Summary

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Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2467 Calories from Fat 365

% Daily Value*

Total Fat 41 g63.5%

Saturated Fat 6.1 g30.5%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 1742.2 mg72.6%

Total Carbohydrates 423 g141.1%

Dietary Fiber 50.2 g200.8%

Sugars 6.6 g

Protein 130 g259.8%

Vitamin A 297.7% Vitamin C 409.8%

Calcium 20.2% Iron 29.7%

*Based on a 2000 Calorie diet

Chicken Patties Recipe