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Nutrition info

AmountPer 145 g serving
  • Calories220
  • Protein13 g
  • Fat14 g
  • Saturated fat1.5 g
  • Carbohydrates12 g
  • Fibre1 g
  • Sugars1 g
  • Cholesterol70 mg
  • Sodium210 mg
% Daily ValuePer 145 g serving
  • Potassium10
  • Calcium6
  • Iron8
  • Vitamin A4
  • Vitamin C25
  • Vitamin B611
  • Vitamin B1210
  • Folate7
  • Magnesium
  • Zinc5
Food prep tip

Mashed Potato & Chicken Patties

  • Popular
  • Ground chicken
  • Appetizers
  • Gluten Free
  • Quick 'n' Easy
Prepping30min
Cooking20min
Restingmin
  • Servings8
Nutrition informationThis recipe contains 13 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

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.

2

Meanwhile, add ground chicken to a large bowl. Top with the beaten egg, minced parsley, paprika, Italian mixed herbs, salt and pepper. Mix well.

3

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.

4

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.

5

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.

Recipe note<p>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.</p>