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ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

Chicken patties

I came up with these as a nice tender proteinful food for my son that is pretty low in salicylates. I like them a lot better than chicken breast as well because of the texture.

In the food processor put a bunch of chicken breast and some eggs, tons of parsley, rosemary (salicylate alert) and some leeks or onion. Blend. Drop by the spoonful onto a hot pan greased with lard and fry, flip when brown and remove when cooked through. I think they'd be excellent cold, a good thing to cook up on the weekend and eat throughout the week.

Mustard, mayo, hollandaise etc. would all be tasty with it and for those of you who have families who do not lowcarb just put them on a bun with lettuce, tomato and honey mustard.

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"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

adwred · Posted: Sat May 26, 2007 4:07 pm Post subject:

Yum! I'd probably like some dark meat thrown in there. I'm not a huge fan of white meat unless it's just cooked and still very very juicy inside. It's great because my squeeze likes white meat, so we can always share a chicken without fighting. Yup

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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

They are truly excellent, very moist and not chicken breasty textured. You know when you eat something commercial which is really tasty but almost feels bad for you kind of enjoyable texture? It's like that (maybe I am just obsessed with texture and other people aren't). I'm definitetly going to be making meatballs/dumplings and all kinds of thingies with this recipe though. I think scallion rather than onion or leek would taste excellent in it, since scallion is what I used to make tuna patties back in the day when I didn't have to think about the tuna I ate affecting other little bodies besides myself.
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"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

adwred · Posted: Thu Jun 19, 2008 12:41 am Post subject:

I made these tonight, but with fresh salmon instead of chicken breast and YUM. Like seriously - yum. I can't wait to try them cold.
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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

adwred · Posted: Thu Jun 19, 2008 2:57 pm Post subject:

It's official - they're also excellent cold. Way better than any other form of cold leftover salmon I've tried - not at all dry or bland.
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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

When I make the chicken ones, I have to do it in secret and hide them at the back of the fridge so that the boys don't scarf them down in one sitting. They're always doing that. I make something special that only I can eat, which should last me through the week, and they end up eating it all. But who can blame them, the patties are good.

adwred · Posted: Thu Jun 19, 2008 3:52 pm Post subject:

I haven't tried the chicken ones yet! I will next time I have chicken breast on hand. I rarely buy it, but I might get some expressly for this recipe.
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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

It's worth it, the way they brown in the pan makes them so yummy.

adwred · Posted: Thu Jun 19, 2008 4:02 pm Post subject:

Next time your boys go fishing, try it with trout or any fish - they are really really good.
_________________
I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

Ok, they like to have fishing missions! And I like to eat. Squeeze got some high mountain brownies the other day, and their flesh was the most beautiful orange I've ever seen, and oh, the taste!

barb0324 · Guest

I've made them with salmon and agree, very delicious! Yup

adwred · Posted: Wed Jun 25, 2008 2:13 pm Post subject:

Just a word of warning, if doing the salmon version, don't over-blend - they get dry. I did another batch of these last night and they were too purreed. It might have also been because I used egg whites (had some leftover) instead of whole eggs.

Also, I only fry them till just cooked with a hint of pink still inside, which helps keep the texture really juicy.
_________________
I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.