Wednesday, April 3, 2013

Chicken Patties

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
5 eggs
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...


  1. We enjoyed this recipe today. I did add some fresh parsley as you suggested. Thanks for sharing! LK