CHICKEN PATTIES (LOW-CALORIE) - 500,000+ RECIPES, MEAL ...
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Total Time 45 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 12
Steps:
- "1. Bring water and 1/8 teaspoon salt to boiling in small saucepan. Add potato and garlic; boil gently, uncovered, for 15 to 20 minutes or until potato is tender. Mash potato and garlic with water until creamy. Stir in 1/2 cup Parmesan. Transfer to large bowl. Let stand until potatoes come to room temperature. 2. Stir in chicken, egg yolk, parsley and lemon juice. Beat egg white in small bowl until stiff but not dry peaks form. Fold into chicken mixture. Form into 8 elongated patties. 3. Combine bread crumbs and remaining 2 tablespoons Parmesan cheese in shallow pie plate or on sheet of waxed paper. Dredge patties in crumb mixture; place on plate. Refrigerate patties, covered, for at least 1 hour or for up to 3 hours before sauteing. 4. Heat oil in large skillet over moderate heat. When oil is very hot, add patties; cook until golden brown and crisp, about 3 minutes per side. Serve with lemon wedges, if you wish. Makes 8 patties. Notes: One cup of leftover mashed potatoes can be substituted for the cooked all-purpose potatoes in Step 1. Add just enough hot water, about 1/4 cup, to loosen potatoes and make them creamy. Continue with Step 1 in recipe. Can be halved or doubled. Nutrient Value Per Serving 328 calories, 25 g protein, 20 g fat, 12 g carbohydrate, 471 mg sodium, 114 mg cholesterol. Chicken Pattie Make-Ahead TIP: The patties can be prepared up to 3 hours ahead through Step 3 and refrigerated, covered. Source: The Family Circle Cookbook, New Tastes for New Times Typos by Brenda Adams
Posted to mc-recipe 8/15/96 Posted to MC-Recipe Digest V1 #201 Date: Thu, 15 Aug 1996 20:12:54 -0400 From: [email protected] NOTES : A way to use up leftover chicken and mashed potatoes, or any cooked meat, including crabmeat and shrimp."
Nutrition Facts : Calories 135 calories, FatContent 5.30492609375 g, CarbohydrateContent 8.15434723975881 g, CholesterolContent 61.7175 mg, FiberContent 1.1650439703074 g, ProteinContent 14.3463377864661 g, SaturatedFatContent 1.3187993515625 g, ServingSize 1 1 Serving (108g), SodiumContent 51.194291666687 mg, SugarContent 6.98930326945141 g, TransFatContent 0.561728703125 g
BEST CHICKEN PATTIES RECIPE | ALLRECIPES
Change up your dinner routine with these crispy chicken fritters, a great alternative to chicken nuggets. Kids will love these, and leftovers are great in sandwiches. Serve with chips and a salad.
Provided by Natasha Titanov
Categories Meat and Poultry Chicken
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
- Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
- Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.
Nutrition Facts : Calories 228.9 calories, CarbohydrateContent 6.9 g, CholesterolContent 81.5 mg, FatContent 12.5 g, FiberContent 0.8 g, ProteinContent 21.6 g, SaturatedFatContent 2.2 g, SodiumContent 152.3 mg, SugarContent 1 g
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CHICKEN PATTIES (LOW-CALORIE) - 500,000+ RECIPES, MEAL ...
From bigoven.com
Reviews 0
Total Time 45 minutes
Cuisine American
Calories 135 calories per serving
- "1. Bring water and 1/8 teaspoon salt to boiling in small saucepan. Add potato and garlic; boil gently, uncovered, for 15 to 20 minutes or until potato is tender. Mash potato and garlic with water until creamy. Stir in 1/2 cup Parmesan. Transfer to large bowl. Let stand until potatoes come to room temperature. 2. Stir in chicken, egg yolk, parsley and lemon juice. Beat egg white in small bowl until stiff but not dry peaks form. Fold into chicken mixture. Form into 8 elongated patties. 3. Combine bread crumbs and remaining 2 tablespoons Parmesan cheese in shallow pie plate or on sheet of waxed paper. Dredge patties in crumb mixture; place on plate. Refrigerate patties, covered, for at least 1 hour or for up to 3 hours before sauteing. 4. Heat oil in large skillet over moderate heat. When oil is very hot, add patties; cook until golden brown and crisp, about 3 minutes per side. Serve with lemon wedges, if you wish. Makes 8 patties. Notes: One cup of leftover mashed potatoes can be substituted for the cooked all-purpose potatoes in Step 1. Add just enough hot water, about 1/4 cup, to loosen potatoes and make them creamy. Continue with Step 1 in recipe. Can be halved or doubled. Nutrient Value Per Serving 328 calories, 25 g protein, 20 g fat, 12 g carbohydrate, 471 mg sodium, 114 mg cholesterol. Chicken Pattie Make-Ahead TIP: The patties can be prepared up to 3 hours ahead through Step 3 and refrigerated, covered. Source: The Family Circle Cookbook, New Tastes for New Times Typos by Brenda Adams
Posted to mc-recipe 8/15/96 Posted to MC-Recipe Digest V1 #201 Date: Thu, 15 Aug 1996 20:12:54 -0400 From: [email protected] NOTES : A way to use up leftover chicken and mashed potatoes, or any cooked meat, including crabmeat and shrimp."
CHICKEN PATTIES (LOW CALORIE) RECIPE - COOKEATSHARE
Reviews 1
Calories 186 per serving
- 1. Bring water and 1/8 tsp. salt to boiling in small saucepan. Add in potato and garlic; boil gently, uncovered, for 15 to 20 min or possibly till potato is tender. Mash potato and garlic with water till creamy. Stir in 1/2 c. Parmesan. Transfer to large bowl. Let stand till potatoes come to room temperature. 2. Stir in chicken, egg yolk, parsley and lemon juice. Beat egg white in small bowl till stiff but not dry peaks form. Fold into chicken mix. Form into 8 elongated patties. 3. Combine bread crumbs and remaining 2 Tbsp. Parmesan cheese in shallow pie plate or possibly on sheet of waxed paper. Dredge patties in crumb mix; place on plate. Chill patties, covered, for at least 1 hour or possibly for up to 3 hrs before sauteing. 4. Heat oil in large skillet over moderate heat. When oil is very warm, add in patties; cook till golden and crisp, about 3 min per side. Serve with lemon wedges, if you wish. Makes 8 patties. Notes: One c. of leftover mashed potatoes can be substituted for the cooked all-purpose potatoes in Step 1. Add in just sufficient warm water, about 1/4 c., to loosen potatoes and make them creamy. Continue with Step 1 in recipe. Can be halved or possibly doubled. Chicken Pattie Make-Ahead TIP: The patties can be prepared up to 3 hrs ahead through Step 3 and refrigerated, covered. NOTES : A way to use up leftover chicken and mashed potatoes, or possibly any cookedmeat, including crabmeat and shrimp.
KOREAN CHICKEN PATTIES RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 238.3 per serving
- Note: Since the chicken mix is so messy to work with, you can use two spoons to form the patties directly in the hot pan. Use one spoon to scoop some mix, then use the second to slide the mix off the spoon into the pan. Pat the patty into the shape you want, then move on to the next one.
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