Chicken Potato Patties Recipe

Name: Chicken Potato Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 1/2 pounds potatoes, peeled and cut into 1-inch chunks or at least 2 cups leftover mashed potatoes; 1 pound boneless, skinless chicken breasts, cut into roughly 1-inch pieces; 2 garlic cloves, minced; 1 small onion, finely chopped; 1 egg, lightly beaten; 3 tablespoons chopped fresh parsley or cilantro leaves, plus more for garnish; 1/2 teaspoon ground cinnamon; 1 teaspoon ground turmeric; Pinch of cayenne, or to taste; Black pepper; Flour, as needed; Neutral oil, like corn or grapeseed, for shallow frying

Servings: persons

Salt
1 1/2 pounds potatoes, peeled and cut into 1-inch chunks or at least 2 cups leftover mashed potatoes
1 pound boneless, skinless chicken breasts, cut into roughly 1-inch pieces
2 garlic cloves, minced
1 small onion, finely chopped
1 egg, lightly beaten
3 tablespoons chopped fresh parsley or cilantro leaves, plus more for garnish
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
Pinch of cayenne, or to taste
Black pepper
Flour, as needed
Neutral oil, like corn or grapeseed, for shallow frying

1
Bring a large pot of water to a boil and add salt.
2
Cook the potatoes until easily pierced with a knife, 10 to 15 minutes.
3
Remove with a slotted spoon, then add the chicken; cook until it is done, 5 to 10 minutes.
4
Remove the chicken (reserve some of the cooking water), cool it, then dice it finely.
5
Use a fork to mash the potatoesthey should remain a little chunkyin a bowl with the garlic, onion, and egg, then the chicken, parsley, cinnamon, turmeric, cayenne and salt and black pepper to taste.
6
If the mixture seems dry, add a little of the cooking liquid; then add enough flour to enable you to shape the mixture into patties.
7
(If you chill it first this will be easier, but it isnt necessary.)
8
Wet or flour your hands and shape the mixture into patties of any size, or simply scoop large spoonfuls of the batter into the pan, flattening them with the back of a spatula.
9
In a heavy skillet, heat about 1/2 inch of oil to 350F.When the oil is readya pinch of flour will sizzle, and the oil will thin and start to shimmer (dont let it smoke)slide in the chicken-potato patties and cook until golden brown, 3 to 5 minutes per side.
10
Do not crowd the pan; work in batches if necessary.
11
Drain on paper towels and serve immediately, garnished with the parsley or cilantro.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Salt, 1 1/2 pounds potatoes, peeled and cut into 1-inch chunks or at least 2 cups leftover mashed potatoes, 1 pound boneless, skinless chicken breasts, cut into roughly 1-inch pieces, 2 garlic cloves, minced, and more.

Yes, Chicken Potato Patties falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Potato Patties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions