Potato and chicken patties
These delicious potato and chicken patties are super versatile. They can be enjoyed for breakfast, lunch, or dinner. Add them to your kid's lunch box, eat them with a side of salad, or make a burger. Either way, they are delicious, flavorful, and filling, and I highly recommend you try them.
Ingredients
- 920 grams Russet or Yukon potatoes, 2 pounds
- 1 tablespoon salt, divided
- 5-6 tablespoons vegetable oil, divided
- 1 medium yellow onion, finely chopped, 1/2 cup, packed
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme, dry, or 1 teaspoon fresh
- 1 egg
- 1/4 cup chopped parsley
- 300 grams pulled chicken, 2 cups, 10.5 oz
For the coating:
- 2 eggs
- 1 cup all-purpose flour
Instructions
- Peel and cut the potatoes into about ½ inch pieces and boil in a pot with water and 2 teaspoons salt until fork tender. Drain the water and mash the potatoes.920 grams Russet or Yukon potatoes
- Meanwhile, add two tablespoons of vegetable oil to a skillet. Once hot, add the chopped onion and cook until golden brown. Set aside.1 medium yellow onion, finely chopped
- To the pot with mashed potatoes, add the sautéed onion, one teaspoon salt, black pepper, garlic powder, thyme, one egg, and chopped parsley. Mix everything.1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon thyme, dry, 1 egg, 1/4 cup chopped parsley
- Add the chicken and mix again.300 grams pulled chicken
- Form balls about 90-100 grams each (you can make them smaller if you’d like), arrange them on a plate or parchment paper, and press each one, they should look like burger patties.
- Heat a skillet over medium to high with 3-4 tablespoons of vegetable oil.
- In two bowls large enough to fit the patties, whisk two eggs in one of the bowls and add flour to the other one.2 eggs, 1 cup all-purpose flour
- Dip one patty at a time, first in the egg and then in the flour.
- Carefully place the patty in the hot oil. Repeat with the other patties until you can't fit more in the skillet. I fit four in the skillet, if yours are smaller, you can fit more.
- Cook the patties for about 2 minutes on each side, or until golden brown.
- Transfer the hot patties to a dish lined with kitchen paper to absorb some of the oil and cover with a lid or kitchen towel to keep warm. Serve warm. Enjoy!
Notes
Don't make the patties bigger than 3 ½ inches in diameter, 3 inches is best.
You can use only white meat, but I prefer the combination of dark and white meat for more flavor.
You can bake the patties instead of pan-frying them. Skip the egg and flour coating. Bake on the middle rack at 400F (200C) for 20-30 minutes or until golden brown.
Store them covered in the fridge for up to 3 days.
To freeze the patties after they've been cooked, wrap each one individually so they don't freeze to each other, or place a piece of parchment paper between each one, place in a ziplock bag or plastic bag, and freeze for up to 3 months.
Reheat them in the oven, skillet, or microwave.