Leftover Fried Breading Patties Food

CRISPY CHICKEN PATTIES

Steps:

• Place the cooked chicken cubes, eggs, kosher salt, black pepper, garlic powder and cayenne in your food processor's bowl. Process into a uniform mixture.
• Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
• Drop the mixture into the hot oil, measuring 1/4 cup per patty and fitting 4 patties into the skillet. Gently flatten them to 1/2-inch thick with the back of a spoon.
• Cook the chicken patties until crispy and golden brown, 3-4 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the remaining olive oil to the skillet and cook the remaining patties. Serve immediately.

LEFTOVER STUFFING PATTIES

Steps:

• Line a baking sheet with parchment paper. Place leftover stuffing in a mixing bowl. Stir in beaten egg until evenly combined.
• Scoop 1/2 cup of mixture up and form a patty. Place patty on the parchment lined baking sheet. Repeat 3 more times until you have 4 patties.
• Place baking sheet in the freezer and freeze for at least 1 hour.
• Heat oil in a large skillet over medium-high heat. Place patties in the skillet and cook, undisturbed, for 5 minutes. Carefully flip and cook 5 minutes more or until desired browning is achieved.

LEFTOVER BREAD PATTIES

Steps:

• Cut the bread into small cubes, and put into a bowl with a small glass of water.
• Allow to soak until it softens.
• Squeeze out all the water and crumble with your fingers.
• Beat the egg in a bowl and add the chopped herbs, salt and pepper to taste.
• Add the bread and the grated cheese.
• Mix well.
• The mixture should be soft, but consistent.
• Heat the oil in a pan.
• Make small patties of the bread mixture and drop into the hot oil.
• Flatten with a spatula.
• When one side is golden, turn the patties and fry to golden on the other side.
• Drain on absorbent paper and serve with a bit of fresh pepper grated on top.

LEFTOVER FRIED BREADING PATTIES

Steps:

• Preheat oil.
• Mix ingredients together to form a dough. Form into patties.
• Fry in oil until golden brown.

BREADED MASHED POTATO PATTIES #5FIX

Steps:

• Prepare potatoes as per direction on package.
• Add butter to taste.
• Let potatoes cool and chill in refrigerator anywhere from four hours to overnight (for best results potatoes should very cold and a little on the dry side).
• Mix bread crumbs and Italian seasoning.
• Heat oil in medium sized frying pan on medium heat.
• Remove potatoes from refrigerator. Form patties between 3 and 4 inches in diameter and between 1/4 and 1/2 inch in thickness.
• Place patties in bread crumb mix and gently press crumbs into the potatoes on both sides.
• Fry in oil until golden brown (about 3 minutes). Flip and cook another 3 minutes or until golden.
• Drain on paper towel.

LEFTOVER CHRISTMAS LUNCH PATTIES WITH GOCHUJANG MAYO

Steps:

• Heat the oven to 200C/180C fan/ gas 6. To make the gochujang mayo, whisk together the mayonnaise, 2 tbsp gochujang and the lime zest and juice. Taste and add another 1 tbsp gochujang if you prefer more spice. Set aside.
• To make the patties, mash the potatoes well in a large bowl using a potato masher or fork. Add the carrots or swede, sprouts and stuffing and mash to combine. Stir in the cabbage or kimchi and season well. Stir in the garlic, ginger, Tabasco, sausages, turkey, cheese, bread sauce or mayonnaise and herbs, mixing everything well until evenly combined. Put the flours in a second shallow bowl. Lightly oil your hands, and mould handfuls of the patty mixture into burger-sized patties. If they start to fall apart, add a little more bread sauce or mayonnaise. Lightly dust the patties in the flour mixture, then flatten them slightly between your palms.
• When all the mixture has been used (you should have about six to eight patties), heat the sesame and rapeseed oils in a heavy-bottomed frying pan or skillet over a medium heat. Fry the patties undisturbed for 2-3 mins, until they have a golden crust (you'll need to do this in batches). Carefully flip and fry for another couple of minutes on the other side until golden. Transfer the fried patties to a baking tray and bake in the oven for 5 mins until deeply golden and crisp on the outside, and cooked through. Serve with the gochujang mayo.

RICE PATTIES

Steps:

• Mix rice, onion, Cheddar cheese, egg, garlic, salt, red pepper flakes, black pepper, parsley, and onion powder by hand in a bowl.
• Cover bowl with plastic wrap and refrigerate at least 30 minutes.
• From rice mixture into 4 small patties.
• Heat vegetable oil in a large skillet over medium-high heat. Fry patties in hot oil until lightly browned, about 5 minutes per side.