Using a rotisserie chicken, it is so easy to make these fabulous, very flavorful chicken patties. I often make this sort of supper as it makes the chicken go further. This recipe makes wonderful use of green onions as well. The cheese and the eggs help these patties to stick together nicely. Using an ice cream scoop, makes these easier to measure out.
I fried these in extra-light olive oil with a high smoking point, but also used a good nonstick pan. Turn them when golden brown on the one side and cook again until golden brown underneath.
These make great hand-held protein for picnics. You can make them for appetizers for a big party or make them for potluck. They usually fly as they are quick to grab and convenient to eat in a nice, tasty little package of yum! You even add them to lunch boxes.
These chicken patties or fritters are great for meal prep as well. I like that it is inexpensive and makes use of a rotisserie chicken, making it go even further.
Ingredients:
4 cups diced rotisserie chicken (1 L)
(1 roast chicken)
1/2
cup chopped green onions (125 mL)
1/3
cup mayonnaise (75 mL)
1/3
cup Gluten-Free Bake Mix 2, (75 mL)
OR almond flour
3 eggs
3/4
tsp salt (3 mL)
1/4
tsp black pepper (1 ml)
13/4 cups shredded Monterey Jack cheese (425 mL)
Instructions:
In
large bowl, combine diced chicken, green onions, mayonnaise and Gluten-FreeBake Mix 2, OR almond flour.
In
small bowl, whisk eggs with salt and black pepper. Add to chicken mixture and mix well. Stir in shredded Monterey Jack cheese.
Use
a standard ice cream scoop with trigger release to form patties. Fry in large, nonstick frying pan in generous
amount of extra-light olive oil. Brown
on the one side, turn over and brown the other side as well. Serve with mayonnaise or my aioli. So tasty!
Yield: 18 chicken patties
1
chicken patty
141.0
calories
13.5
g protein
9.0
g fat
0.1 g fiber
0.8
g net carbs
Other Patties you may enjoy:
Cheesy Cubed Chicken Fritters with Aioli
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