Chicken and Potato Patties

Pro tips

• Cool the cooked potato completely before blending to prevent the mixture from becoming mushy and falling apart during frying.
• Don't overmix the blended mixture; pulse just until combined so patties stay tender rather than dense.
• Chill formed patties in the refrigerator for 15–20 minutes before frying to help them hold their shape and achieve a crispy exterior.
• Use medium heat and avoid flipping too early; wait until the underside is golden brown (about 4–5 minutes) before turning.

Substitutions

• Red onion → white or yellow onion (flavor will be slightly milder)
• Chili powder → paprika or white pepper (adjust heat to taste)
• Vegetable oil → peanut or sesame oil (adds authentic flavor)

Storage & make-ahead

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.

Can I make these patties ahead of time?

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.

How do I know when the patties are cooked through?

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.

Can I substitute the potato starch?

Yes. Use cornstarch or all-purpose flour (1 tsp each) to help bind the mixture, though texture may vary slightly.

What if the patties fall apart while frying?

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.

Can I use ground chicken instead of chicken breast?

Yes. Ground chicken will reduce blending time and create a slightly different texture, but the patties will still cook in the same time.