I know the first thing you are going to say when you see this picture – “those look just like the salmon patties my mom used to make” and you wouldn’t be very far off! Of course, the main difference is they are made with canned chicken breast. Now don’t get me wrong, I love me some salmon patties but while salmon has an extraordinary flavor, it is rather strong and the cooking smell lingers.

Chicken is much milder in flavor and aroma and that opens so many avenues for exciting new seasonings and flavor. I tend to use Italian seasonings in a lot of my cooking but there is no reason you can’t try something different – change the flavor of the entire meal by simply switching a few ingredients. Cumin instead of basil, cilantro instead of oregano, black beans instead of steamed squash. You just went from Tuscany to Tucson. Heck, I bet they would be good with a little pineapple and a drizzle of soy sauce. This is a very versatile entrée and gentle on your budget.

So be creative with this and be sure to save your leftovers. These little jewels make a great sandwich the next day.

[recipe title=”Pan Fried Chicken Patties” servings=”4″ time=”30 minutes” difficulty=”easy”]

Ingredients

• 1 (15oz) can well drained chicken
• 1 large egg
• 2 or 3 tablespoons low-fat mayonnaise
• 2 tablespoons olive oil divided
• 2 tablespoons butter
• 1⁄2 cup finely chopped sweet onions
• 1⁄2 cup chopped bell pepper
• 1 tablespoon minced garlic
• 1⁄4 cup finely chopped celery
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon table salt
• 1⁄2 teaspoon black pepper
• 1 1⁄2 cups garlic breadcrumbs

Directions

In a medium saucepan, heat 1 tablespoon olive oil and add onions, bell pepper and garlic. Cook on medium-high for 5 minutes, stirring often. Remove from heat and transfer to a medium mixing bowl. Add 1 tablespoon olive oil, egg, and mayonnaise. Stir well and add remaining ingredients, breadcrumbs last. Add half the breadcrumbs and mix well by hand. Slowly add remaining breadcrumbs and continue mixing by hand until patties formed will hold their shape. Heat butter in saucepan and fry patties on medium high. Flip patties after 5 minutes and cook another 5 minutes. Remove to a paper towel covered plate and allow to drain 5 minutes before serving.

Cooking Notes

The main thing is working in just the right amount of bread crumbs so the patties will hold together. You may need a little more salt & pepper.
[/recipe]