Chicken Patties

As I promised, here’s another recipe that I made recently.

Chicken Patties (adapted from Zuzana’s Chicken Patties)
2 lbs of boneless skinless chicken breasts
Chopped cabbage (about 3-4 leaves?)
1/2 jicama – chopped into small cubes
3 garlic cloves – minced
2 carrots – coarsely chopped (I used food processor)
salt and pepper to taste
1/2 brown onion – minced
2 egg whites (reserved the yolks for other thing)

1/2 jicama

Chopped cabbage, onions, jicama

1. Heat a non stick skillet in medium heat, pour 1 tbsp extra virgin olive oil.

2. Lightly saute the chopped veggies until the onions turn translucent. This to drain all the water from the vegetables so the chicken patties won’t be mushy.

3. Turn off the heat and let the veggie mixture cool down

4. Cut chicken breasts into small pieces. Then use your butcher knife and pound the chicken meat until evenly ground.
Good workout for your arms eh?

(Option: You can buy pre-grounded chicken meat from the market, but I am skeptical about pre grounded meat because I don’t know how fresh the meat is)

5. Pour in 2 egg whites into the ground chicken meat. Mix until everything incorporates.

6. Mix in the saute vegetable mixture to the ground chicken meat mixture. Season with salt and pepper to taste.

7. Option 1: You can lightly pan fry the patties for more color

But make sure to use medium low heat. Apparently they browned so quick!

8. Option 2: You can bake them in your oven in 350°F for about 20-30 minutes (depends on your oven -mine needs about that)
Lightly grease the baking sheet with extra virgin olive oil. Shape the chicken patty mixture into palm size.

I personally like the baked version better. It’s juicier, no burned parts and the appearance reminds me of shrimp patties. Probably the orange colors from the chopped carrots?

Happy New Year’s Eve!

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  • Kath (Eating for Living)

    This is a great idea! I love chicken, but I’ve never made chicken burgers.

  • lequan

    Another wonderful recipe, Jos. The carrots do remind me of shrimp cakes, like the ones you order at dim sum. Forgot to add in my last comment that I’m a stay in kinda new years eve person too, especially now that I have kids. This year we’re off to Vancouver to be with my in-laws though. Actually waiting for my flight right now. Thanks for sharing again. Have a happy new year, Jos!

  • ccfzyf

    I’m totally intrigued by jicama! I’ve only had it in salads before, but it’s interesting idea to use it to bulk up the pattie. very interesting.

    I like your new lay out by the way! Happy New Year!

    • Jos

      Jicama gives the sweetness to the patties so no need to add sugar 🙂

      Thanks and Happy New Year to you too! 🙂