Normas Chicken Rice Patties Food

NORMA'S CHICKEN & RICE PATTIES

Steps:

• 1. Add chicken broth to pan along with butter and bring to a boil.
• 2. Remove from stove and add rice and put on a lid. Let sit until broth has fully cooked the rice.
• 3. Mean while place chopped vegetables in a saute pan with 2 tablespoons of butter. Cooked until all is tender.
• 4. Remove from stove and add to rice mixture along with soy sauce.
• 5. Add canned chicken and vegetables & stir until all is mixed well.
• 6. Add eggs and mix well. Salt & pepper to own taste.
• 7. Add enough flour to hold ingredients together.
• 8. Make into thick patties and place in hot skillet with olive oil and brown each side.
• 9. Remove from pan and place on paper towels to drain off any grease.
• 10. Remove from paper towels and place on platter and serve with your favorite salad.
• 11. NOTE: You can have your guest or family use more soy sauce or parmesan cheese of their own choice. Enjoy!

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.

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.

CRISPY RICE PATTIES WITH VEGETABLES & EGGS

Steps:

• Cook rice according to package directions; cool slightly. Press a fourth of the rice into a 1/2-cup measuring cup that has been moistened lightly with water; invert onto a large sheet of plastic wrap. Fold plastic around rice; shape rice into a 1/2-in.-thick patty. Repeat 3 times., In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Cook patties until crisp, 3-5 minutes per side; brush tops with soy sauce after turning. Remove from pan; keep warm., In same pan, cook and stir vegetables over medium-high heat until lightly browned. Stir in sesame oil, salt and pepper. Add water; reduce heat to medium. Cook, covered, until vegetables are crisp-tender, 1-2 minutes. Remove from pan; keep warm., In same pan, heat remaining canola oil over medium heat. Break eggs, 1 at a time, into pan; immediately reduce heat to low. Cook, uncovered, until whites are completely set and yolks just begin to thicken, about 5 minutes. To serve, top rice patties with vegetables and eggs. Sprinkle with chives and additional pepper.