- Cut potatoes, skin on, into 1 inch (2.5 cm cubes). Wash in cold water. Add to medium pot, cover with cold water, cover with lid and bring to boil over medium-high heat. Uncover, reduce heat and cook on low boil until potatoes are fork tender. Drain potatoes and mash with the yogurt. The recipe works well with leftover mashed potatoes.
- Meanwhile, add ground chicken to a large bowl. Top with the beaten egg, minced parsley, paprika, Italian mixed herbs, salt and pepper. Mix well.
- Divide mixture into eight using a scant 1/2 cup (125 mL) measure for each patty. Use your hands to shape and flatten into patties about 1/2 inch (1.25 cm) thick. Set aside on plate.
- Add oil to a large non-stick skillet and heat over medium-high heat. You can use more than one skillet if you wish to cook them all at one time. Arrange patties in pan. Fry until golden brown about 5-7 minutes per side and until thermometer registers an internal temperature of 160°F (71°C). Add more oil if needed.
- Serve patties topped with sour cream or thick Greek yogurt and a sprinkle of chives or sliced green onions. They are also very good with chutney or even humble ketchup.
Substitute 2 cups (500 mL) leftover mashed potatoes for the potatoes and yogurt in the recipe. Make patties 1/4 cup (60 ml) size for appetizers.