Chicken Patties

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 65.9
  • Total Fat: 5.0 g
  • Cholesterol: 10.3 mg
  • Sodium: 15.4 mg
  • Total Carbs: 2.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 3.1 g

View full nutritional breakdown of Chicken Patties calories by ingredient


Introduction

I use veggies and chicken from making chicken broth. I let soup go cold in fridge and skim off almost all the fat. If you don't have precooked veggies, just leave them out or steam some up before starting. I use veggies and chicken from making chicken broth. I let soup go cold in fridge and skim off almost all the fat. If you don't have precooked veggies, just leave them out or steam some up before starting.
Number of Servings: 18

Ingredients

    Boiled Chicken Breast 1, 1.2 serving
    Chicken Broth, 1 fl oz
    Olive Oil, 70 grams
    Carrots, cooked, 0.5 cup slices
    Turnips, .25 cup, cubes
    Cabbage, chinese (pak-choi), raw, 1 leaf
    Mushrooms, fresh, 1 medium
    Onions, raw, 1 medium (2-1/2" dia)
    Egg, fresh, 1 large
    Wheat germ, crude, 50 grams

Directions

Fry onions in 2 Tbls of the olive oil. Add fresh small diced mushroom and chopped choi greens (could use any leafy green) and chicken broth to slow the fry down and add flavour. Season to taste. Fry all until soft, then put in a bowl. Add rest of cooked veggies and chicken (from making broth). I mince with my hands. Add eggs and wheatgerm to a patty mix consistency i.e. not too wet. Check seasoning and form golfball size rounds and place in frypan with rest of the oil heated. Press down on top to form 1cm discs (approx). Flip and fry other side and drain on paper towel - yum!

Serving Size: 18 patties (golf ball size)

Number of Servings: 18

Recipe submitted by SparkPeople user NIKALE.