Poultry Patties Food

GINGERED CHICKEN PATTIES

Steps:

• Put the garlic, ginger and spring onions into a food processor and pulse until finely chopped. Add the chicken, coriander, fish sauce and seasoning, and pulse again until well combined. Use wet hands to shape the mixture into 12 patties.
• Bring a large saucepan of water to the boil and cook the noodles following pack instructions. Meanwhile, heat 2 tbsp of the oil in a large pan and fry the patties for 4 mins on each side until cooked through. Remove from the pan, cover and keep warm. Drain the noodles.
• Heat the remaining oil in the pan and add the vegetables. Cook over a high heat for 2-3 mins, then add the noodles and soy sauce, stir-frying for a few mins to heat everything through. Serve the noodles and chicken patties with chilli sauce.

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.

CHICKEN PATTIES (EASY CHICKEN CAKES) RECIPE

Steps:

• In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest.
• Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.
• Cover the bowl and refrigerate the mixture at least 30 minutes (this will help with forming patties). Use a trigger release ice cream scoop to divide into 12-15 cakes then form into 1/2-inch thick patties. Dip both sides in Panko crumbs.
• Place a large non-stick skillet over medium heat. Add 1 Tbsp olive oil and half of the chicken patties. Sauté for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties.
• As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.

HOMEMADE CHICKEN PATTIES RECIPE

Steps:

• Preheat oven to 375 and spray a large baking sheet with cooking spray.
• Add oil to a large skillet over medium high heat and heat until shimmering. Add finely chopped mushrooms and saute for 5 minutes stirring frequently. Add spices, 2 Tbsp fresh parsley, salt and pepper. Cook for 1 minute more stirring constantly then remove from heat.
• Add the chicken and egg to a large bowl then add mushroom mixture. Stir until completely combined.
• Combine breadcrumbs and 1/4 cup chopped parsley. Measure a 1/3 cup of the mixture, roll it into a ball then coat with breadcrumb mixture. Transfer it to the baking sheet and press into a patty approximately ½" thick. Repeat with remaining chicken mixture, ending up with 8 patties.
• Spritz the tops of the patties with cooking spray and bake 14-17 minutes, or until the patties have cooked all the way through and reached an internal temperature of 160 degrees.
• Remove from oven and serve as a main course or in a sandwich. Any leftovers will freeze and reheat well.

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.

GROUND TURKEY OR CHICKEN PATTIES

Steps:

• In a large bowl, mix ground turkey or chicken, crushed crackers, onion flakes, poultry seasoning, garlic salt or garlic powder, thyme, and black pepper.
• Shape into six patties each about 1/2 inch thick and 3 inches in diameter or other size as desired. Adjust cooking time if changing size or thickness of patties.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add patties and cook on all sides for a total of 10 minutes or until nicely browned and internal temperature reaches 160 degrees Fahrenheit on an instant-read thermometer. Or,cut into one cooked patty to make sure it is no longer pink inside.

CHICKEN BURGERS

Steps:

• Be sure to use ground white meat chicken. If you're buying your ground chicken from the grocery story, ring the bell and ask them if they've got what you're looking for or if they'll grind some chicken breast for you. You can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.
• Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step.
• Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.

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.

CHICKEN BURGERS

Steps:

• Combine chicken, bread crumbs, milk, chopped green onions, Worcestershire sauce and salt and pepper and form into patties.
• barbecue or fry for approximately 5 minutes per side or until meat thermometer registers 165°F (74°C).
• Serve on a whole wheat bun or in a pita shell garnished with sliced tomato, cucumber, green onion, lettuce and mayonnaise.