Savory Chicken and Vegetable Patties with Parmesan

Ingredients:

For the Patties:

• • 3 eggs
  • Salt, to taste

• • Black pepper, to taste
  • 2 tablespoons mayonnaise
  • 4 tablespoons flour

• • Olive oil for frying
  • 1 leek, finely chopped
  • 2 cloves of garlic, minced

• • 1 bell pepper, diced
  • 200g mushrooms, sliced
  • Italian herbs, to taste

• • 2-3 medium potatoes, peeled and grated (about 2 cups)
  • White pepper, to taste
  • Dried garlic, to taste

• • Fresh parsley, chopped (about 2 tablespoons)
  • 50g cheese (any preferred cheese, grated)
  • 2 chicken fillets (about 300g), finely chopped

• Vegetable oil for frying
• 50g Parmesan cheese, grated

Directions:

• • Prepare the Vegetables and Chicken:
    • Peel and grate the potatoes. Set aside to drain any excess moisture.
    • Dice the leek, bell pepper, and garlic. Slice the mushrooms and chop the chicken fillets into small pieces.

• • Cook the Vegetables:
    • Heat olive oil in a pan over medium heat. Add the leek, garlic, and bell pepper. Sauté for 5-7 minutes until softened.
    • Add the mushrooms and cook for another 5 minutes until softened and the moisture is released.

• • Mix the Patty Ingredients:
    • In a large bowl, combine the grated potatoes, sautéed vegetables, chopped chicken, eggs, mayonnaise, flour, parsley, cheese, Italian herbs, and seasonings.
    • Mix well to form a thick, uniform mixture.

• • Form and Fry the Patties:
    • Heat vegetable oil in a pan over medium heat. Scoop spoonfuls of the mixture and form small patties.
    • Fry the patties in batches for about 4-5 minutes per side, or until golden brown and crispy.

• • Serve:
    • Remove from the pan and drain on paper towels.
    • Sprinkle with grated Parmesan cheese and serve warm.

Serving Suggestions:

• • Serve with a side of sautéed greens or steamed vegetables.
  • Pair with a tangy dipping sauce like tzatziki or garlic aioli.

• • Enjoy with a simple green salad or a side of roasted potatoes.
  • Serve with a dollop of sour cream or Greek yogurt for extra creaminess.
  • Top with a fried egg for a protein-packed meal.

Cooking Tips:

• • Ensure the potatoes are well-drained before mixing to avoid soggy patties.
  • If the mixture is too wet, add extra breadcrumbs to help bind the ingredients.

• For a lighter version, bake the patties in the oven at 180°C (350°F) for 20-25 minutes.
• You can use chicken breast or thighs for different textures.

Nutritional Benefits:

• • Chicken is a lean protein source that helps build and repair muscles.
  • Mushrooms provide important antioxidants and immune-boosting nutrients.
  • Potatoes are a great source of potassium and fiber.

• Parmesan offers a rich source of calcium and protein.

Dietary Information:

• • High in protein

• Rich in vegetables
• Can be made gluten-free by using gluten-free flour and breadcrumbs

Nutritional Facts (per serving):

• • Calories: 350
  • Protein: 30g
  • Carbs: 25g

• • Fat: 15g
  • Fiber: 4g
  • Sodium: 500mg

Storage:

• • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat in a pan over medium heat for best results. You can also freeze uncooked patties for up to 1 month. Fry directly from frozen.

Why You’ll Love This Recipe:

• • Easy to make and packed with flavor.
  • A great way to use up leftover chicken and vegetables.

• Versatile – can be made with your choice of vegetables and cheeses.
• Perfect for meal prep or quick weeknight dinners.

Conclusion:
These savory chicken and vegetable patties are a tasty and nutritious way to enjoy a comforting meal. With a crispy exterior and tender interior, they offer a delightful texture contrast. Paired with Parmesan and herbs, they make for a flavorful treat that everyone will love. Give this recipe a try for a simple, yet satisfying dish!