If using whole chicken pieces, grind in small batches (DON'T trim fat!) in a sausage grinder or food processor. Aim for small crumbly pieces - take care not to process into a paste, or the patties will be dense and rubbery. A few larger pieces are OK (thumbnail size).
Combine chicken together in a large mixing bowl with all ingredients. Refrigerate to marry flavors and improve workability, or use immediately.
Form into 3-4 inch diameter patties, as thin as possible, with your hands. Note that mixture is sticky - try forming patties onto squares of wax paper, or par-freezing them to keep their shape. You could also try pressing a layer of mixture into a flat rimmed baking sheet and cutting square patties out with a knife or pizza cutter.
Cook patties on griddle or hot nonstick pan with cooking oil of your choice (preferably in spray form, for even distribution), 3-5 minutes per side until browned and cooked through.
These can be a pain to form and transfer to a pan, so I suggest making a small batch first to see if you like them, and then make large batches at a time and freeze them. A large flat griddle works best, since you can only fit 4 at a time into even the largest nonstick pan. You can also freeze the patties raw between squares of wax paper, and cooking only the amount you need. Be sure to thaw before trying to separate patties from paper.
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 38 (34%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 53.3mg||16 %|
|Sodium 284.2mg||10 %|
|Potassium 194.3mg||5 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.8g|
|Protein 16.3g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 111
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