Like nuggets, but cheesier and lemony-er. These breaded chicken patties can be used from cooked chicken you may already have, or you can buy a rotisserie chicken just to make it (we did). The extra hit of lemon and salt is further enhanced by adding grated lemon zest in the batter.
Do not be irked by the use of mayonnaise; it only helps with the binding and thanks to the leon, can't even be tasted.
Ingredients:
4 cups shredded cooked chicken
2 large eggs
1/3 cup mayonnaise
1/3 cup flour
3/4 tsp salt & pepper
1 tsp lemon zest plus lemon wedges to serve
1 1/3 cups mozzarella cheese shredded
1 cup bread crumbs
oil, to fry
Method:
In a large mixing bowl, whisk together the eggs, mayonnaise, flour, salt, pepper and lemon zest.
Add in shredded chicken and the shredded mozzarella then stir until chicken is well coated in batter.
Cover the bowl and refrigerate the mixture at least 30 minutes (this will help with forming patties).
Use a trigger release ice cream scoop to divide into 12-15 cakes then form into 1/2-inch thick patties. Dip both sides in breadcrumbs.
Place a large non-stick skillet over medium heat. Add some oil and half of the chicken patties. Sauté for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties.
As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.
صحة و عافية
No comments:
Post a Comment