Veggie Chicken Patties
Ingredients
450 g (1 lb) chicken breast, finely minced
1 cup mixed vegetables (carrot, corn, peas – finely chopped)
½ cup breadcrumbs (or oat flour)
1 egg
2 tbsp onion, finely chopped
2 cloves garlic, minced
2 tbsp fresh parsley or green onions, chopped
1 tsp paprika
½ tsp black pepper
¾ tsp salt (or to taste)
½ tsp dried oregano or Italian seasoning
2–3 tbsp oil (for frying)
Instructions
Mix the patty base
In a large bowl, combine minced chicken, mixed vegetables, breadcrumbs, egg, onion, garlic, herbs, paprika, pepper, salt, and oregano. Mix well until fully combined.
Shape the patties
Take small portions and shape into round, flat patties. Place them on a plate.
Chill (optional but recommended)
Refrigerate patties for 15–20 minutes so they hold their shape while cooking.
Cook the patties
Heat oil in a pan over medium heat.
Cook patties for 4–5 minutes per side until golden brown and cooked through.
Serve
Serve hot with dipping sauce, inside burgers, wraps, or alongside a fresh salad.
