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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Chicken Patties
- 12 ounce can chicken, undrained
- 1 tablespoon dried egg white or 2
tablespoons dried whole egg (to use a fresh egg, see
note)
- 2 cups cornflakes or rice chex, or
corn chex, measure first, then smash to smaller pieces (stale is fine)
- 1 teaspoon onion powder
- 1/2 teaspoon EACH garlic powder and paprika
- 1/8 teaspoon EACH black pepper and
cayenne pepper or red pepper flakes
- 3 tablespoons vegetable oil or other
fat for frying
Place the undrained chicken into a medium bowl. Using a fork or clean
fingers shred the chicken into fine bits. Add the egg, crushed
cornflakes, and seasonings. Mix well with a fork or your hands. If
the mixture is very dry you may need to add a few drops of water. Add
it judiciously; you want the mixture too sloppy. Using 1/3 to 1/2-cup
for each patty, divide the mixture into 4 to 6 equal portions. Shape
each portion into a patty.
Heat 2 to 4-tablespoons of fat in a skillet or on a griddle. Lay in
the patties and fry until they are golden brown. Turn and brown the
remaining side. Remove the patties from the skillet and allow them to
drain on newspaper or paper towels.
Serve plain, with ketchup, tomato sauce or pizza sauce. These are
absolutely delicious and very filling. To serve a hungry family of 6
you'd better double the recipe. This recipe is one of my youngest
son's favorites in the whole wide world. They are pretty easy to make
and the flavor is magnificent.
Note: To
use a fresh egg omit the powdered egg and add 1 fresh egg instead.
Everything else can remain the same.
Assuming 6 patties. One patty per portion (most adults will want more
than 1 portion).
Per Serving (excluding unknown items): 158 Calories; 9g Fat (48.8%
calories from fat); 11g Protein; 10g Carbohydrate; trace Dietary
Fiber; 59mg Cholesterol; 372mg Sodium. Exchanges: 1/2
Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Fat.
Chicken Patties with Spaghetti
Prepare the patties as directed above. Wipe the skillet clean of any
extra fat. Pour in a 26 ounce can of spaghetti sauce. Add the patties
to the sauce and simmer for a few minutes. Serve over a plate of
cooked gluten-free spaghetti. Top with Vegan
Parmesan if desired.
Chicken Poppers
Prepare the chicken mixture as directed above. Heat about 1/2-cup of
oil or shortening in a 10-inch skillet. Drop the chicken mixture by
small spoonfuls into the fat. Turn to brown evenly. Place the cooked
poppers on newspaper to drain. Serve with pizza sauce, tomato sauce,
ketchup, honey or barbecue sauce. Good for lunch or a hearty snack,
plus they're kid friendly.
Tuna Patties
For a whole new change of pace replace the chicken with three 5-ounce
cans of tuna. Proceed as directed in the recipe. This makes good Tuna
Poppers too.
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