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Chicken Patties

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Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Chicken

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