Chicken Potato Patties Food

POTATO-CRUSTED CHICKEN PATTIES RECIPE

Steps:

• Heat oven to 400°F.
• Prepare potatoes as directed on package; cool. Meanwhile, mix chicken, roasted peppers and black pepper just until blended; shape into 6 (3-inch) patties.
• Divide potatoes into 12 portions. Place 6 portions on baking sheet sprayed with cooking spray; flatten to 3-inch patties. Top with chicken patties and spinach. Press remaining potato portions into 6 patties; place over spinach. Flatten slightly.
• Bake 25 min. or until chicken patties are done. About 5 min. before chicken patties are done, cook gravy in small saucepan on medium-low heat until heated through, stirring occasionally.
• Drizzle gravy over patties just before serving.

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.

POTATO AND CHICKEN HASH CAKES

Steps:

• Grate potatoes, squeezing hard to remove liquid. Stir in chicken, onion, salt, pepper, flour, and some chopped herbs if you like. Stir in egg. Form into patties, squeezing out liquid as you go. Heat a coating of oil in a nonstick skillet over medium-high heat. Cook until golden and cooked through, 3 minutes per side.

CHICKPEA PATTIES

Steps:

• In a food processor, combine scallions, carrot, cilantro, parsley, cumin, 1 tablespoon oil, and 1 teaspoon each salt and pepper; process until finely chopped. Add potatoes and chickpeas; pulse until just combined (mixture should be stiff). Shape into eight 2-inch patties.
• Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium, and cook until golden brown and heated through, 5 to 6 minutes per side.
• Transfer patties to a platter, and serve with garnishes, as desired.

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.

CRISPY COATED POTATO CHICKEN CAKES

Steps:

• In 2-quart saucepan, melt butter over medium heat. Add green onions; cook and stir 1 minute. Add water; heat to rapid boil over high heat. Reduce heat to medium; stir in milk and Cheese Sauce pouch until sauce is melted, about 1 minute.
• Remove from heat; stir in Potato pouch just until well blended. Let stand about 1 minute or until liquid is absorbed. Whip vigorously with fork until smooth. Stir in chicken and egg, until blended.
• Place crushed potato chips on plate. Drop 1/3 cupfuls potato mixture onto chips; roll in chips to coat. Shape into patties about 3 inches in diameter.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook patties in oil about 2 to 3 minutes on each side or until light brown. Drain on paper towels. Serve warm.

CHICKEN MASHED POTATO FRITTERS

Steps:

• Bring potatoes, 1 teaspoons salt, and water to cover to a boil in a small saucepan. Cook 20 minutes or until tender; drain and mash potatoes.
• Stir together mashed potatoes, remaining 1 teaspoons salt, chicken, and next 7 ingrdients(through lemon rind). Chill mixture 1 hour. Shape into 2" balls.
• Place dry breadcrumbs in a shallow dish. Roll balls in breadcrumbs, coating evenly.
• Pour oil to a depth of 4" into a Dutch oven or fryer; heat to 370*F. Fry fritters, in batches, 2 minutes or until golden brown. Drain on wire racks on paper towels, and serve immediately. Serve with Lime Cayenne Mayonnaise(recipe posted separately).

CHICKEN POTATO PATTIES

Steps:

• Bring a large pot of water to a boil and add the salt and chicken.
• Cook 5-10 minutes until done, then remove, let cool, and dice finely.
• In a bowl put the mashed potatoes, garlic, onion, egg, chicken, parsley, cinnamon, turmeric, cayenne and salt and pepper to taste.
• Mix well, if mixture is too dry add a little of the cooking liquid and then add enough flour, if needed, to easily form them into patties.
• Wet or flour your hands and form mixture into patties.
• In a heavy skillet heat 1/2 inch of oil to 350 degrees.
• Slide in the patties and cook until golden brown, 3-5 minutes per side.
• Do not crowd the pan, work in batches if necessary.
• Drain on paper towels and serve garnished with cilantro.

PESTO CHICKEN AND POTATO PATTIES

Steps:

• 1. Preheat oven to 350°F. Coat two large, shallow baking sheets with nonstick cooking spray.
• 2. In a large bowl, mix together hash browns, chicken, 6 Tbsp. of pesto sauce, red pepper, cheese and salt. Season with black pepper if desired. Shape into 18 patties, about 1/3 cup each, and place on baking sheets.
• 3. Bake uncovered for 10 to 15 minutes, or until internal temperature reaches 165°F. In a small bowl, mix together sour cream and remaining 1/4 cup of pesto sauce. Serve warm patties with dollop of pesto sour cream sauce.

PESTO CHICKEN AND POTATO PATTIES

Steps:

• Heat oven to 350ºF.
• Mix chicken, peppers, cheese and 6 Tbsp. pesto sauce in large bowl just until blended. Add potatoes; mix lightly. Shape into 18 patties, using about 1/3 cup chicken mixture for each. Place on 2 baking sheets sprayed with cooking spray.
• Bake 10 to 15 min. or until done (165ºF.) Meanwhile, mix sour cream and remaining pesto sauce until blended.
• Serve chicken patties with the sour cream mixture.

CHICKEN PATTIES

Steps:

• In a large bowl, combine chicken and bread crumbs (or cracker crumbs).
• Add 2 slightly beaten eggs.
• In a small bowl, combine all spices including salt and pepper; mix well.
• Add cream of chicken soup; blend well.
• Pour into chicken/crumb mix.
• If mixture seems dry, add another slightly beaten egg.
• Shape into 6 patties.
• Fry in oil that has been preheated.
• Lightly brown on each side.

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.

BAKED CHICKEN PATTIES

Steps:

• Preheat oven to 375 degrees.
• Combine onion powder, salt, sage, chili pepper flakes, paprika, and cumin and mix well.
• Add garlic to the ground chicken mixed until combined.
• Add your mixed spices to chicken and mix them in thoroughly.
• Add 1/2 cup panko breadcrumbs reserve the other half.
• Add egg and mix thoroughly.
• On a flat surface spread the remaining breadcrumbs, make patties with the chicken and cover with the remaining breadcrumbs.
• Place on a rack with a baking sheet under for the loose crumbs to fall. Discard fallen crumbs.
• Bake at 375 degrees for 15 minutes, flip patties, and bake for an additional 7 minutes.