Chicken and Potato Patties
Chicken and potato patties are pan-fried cakes made by blending chicken breast with cooked potato and onion, then searing until golden brown. They're a quick meal that works as a main or snack.
Chicken and potato patties are pan-fried cakes made by blending chicken breast with cooked potato and onion, then searing until golden brown. They're a quick meal that works as a main or snack.
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In a food processor, combine the chicken breast, cooked potato, and red onion.
Add the chili powder, salt, ground pepper, and potato starch to the food processor.
Blend the ingredients until a coarse paste is formed.
Using your hands, form the mixture into small, nugget-sized patties.
Heat vegetable oil in a non-stick skillet over medium heat.
Carefully place the chicken patties into the hot pan.
Fry the patties on both sides until they are golden brown and cooked through, about 4-5 minutes per side.
Serve hot with ketchup and mayonnaise for dipping.
Store cooled patties in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat for 2–3 minutes per side until warmed through.
Yes. Form the patties and refrigerate on a parchment-lined tray for up to 4 hours, or freeze for up to 1 month. Pan-fry directly from cold, adding 1–2 minutes per side.
Cook 4–5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C), or until they hold their shape firmly when pressed.
Yes. Use cornstarch or all-purpose flour (1 tsp each) to help bind the mixture, though texture may vary slightly.
The mixture may be too wet. Ensure the potato is fully cooked and cooled, and don't skip the potato starch—it's essential for binding.
Yes. Ground chicken will reduce blending time and create a slightly different texture, but the patties will still cook in the same time.

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