- 10 ounces of cooked chicken either risotto or cooked canned chicken
- Parsley either dried or fresh
- Very finely minced onion- optional
- Corn flakes as the binder or you can use seasoned or unseasoned bread crumbs
- 1 egg
- Minced garlic or you can use a very good fresh hydrated garlic to season
Simply mix all the ingredients above, making sure that the chicken is minced is finally as possible so the chicken patties hold together well and don’t break apart.
You can serve these on top of homemade marinara sauce, store bought marinara sauce. I was given the one pictured by a dear friend in the photograph by Rinaldi and it was outstanding.
Form into patties and reserve on a plate so you can very easily put them into your very hot medium-high nonstick skillet.. I was playing around with looking at chicken croquettes and a bunch of other dishes made with chicken and didn’t want to deep fry anything, so I came up with the way that I could cook it and healthier margarine, using a minimum of the fat, and then brushing the melted margarine around in the pan with a very good quality silicone basting brush. That way, I could Shuffle the chicken patties around if I need to, without breaking them apart like a hard spatula would do.
You can cook healthier things, it’s just a matter of the technique, how to do it, and the substitutions you have to make.
The 2 patties I ate made a nice light dinner and I always eat my biggest meal early.
They are officially gone and I’m happy and I have leftovers for tomorrow.
I hope you enjoy this recipe and feel free to experiment with it.
Paulette “Polly” Motzko