Why are they called patties?
These are the life challenging questions that my Pickle's bring to me everyday.
I hadn't thought about it. We just called meats that are in formed into "patty" shapes and that usually end up in a sandwich "patties." Why? Maybe because we have to patty-pat-pat them into shape? Who determined what defined a proper "patty" shape anyhow?
Make up a batch and ponder some of life's great questions, like why is a patty called a patty.
(All brain-stumping questions aside, these were really yummy. As the original recipe was vague on salt and seasoning, we found a balance that appealed perfectly to our taste. The black pepper was key in giving the final flavor punch. Oh, and we liked our patties a little less egg-y than the original patties. Patties. Yes, patties...whatever exactly those are. Anyways, these are a good basic Chicken .... Patty.)
Chicken Patties (which require no patting, actually...sooo, is it still a patty?)
adapted from this recipe here
3 boneless skinless chicken breasts
2 cloves garlic
1 cup chopped onion (1 medium or 1/2 large)
1 cup shredded carrots
1 1/2-2 teaspoons salt
generous 1/4 teaspoon black pepper
In a food processor combine chicken, garlic, onion, and carrots. Pulse until chicken is chopped and onion and garlic are broken down. Add eggs and seasonings. Don't over-process.
Heat palm shortening in a skillet for frying. Use a large cookie scoop (about 2 Tablespoons) to spoon out chicken mixture and place in hot oil. Cook for 3-4 minutes on each side or until cooked through. Remove to cooling rack to drain excess oil.
**Maybe next time we'll add a little Italian Seasoning, or maybe some parsley. I would be in favor of adding extra garlic powder for an added kick. Hmmm, I wonder if jalepeno peppers might be a yummy addition...