Crispy Chicken and Mashed Potato Patties
Crispy Chicken and Mashed Potato Patties
Ingredients
For the Mashed Potato Base
- 1 1/2 pounds potatoes, peeled and cubed
- 1/4 cup milk
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Patty Mixture
- 1 1/2 cups cooked chicken, shredded
- 1 cup eggplant, diced small
- 1 large egg, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons fresh parsley, chopped
For the Coating and Frying
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup vegetable oil, for frying, or as needed
Instructions
- 1
Place the peeled and cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are very tender, about 15-20 minutes. Drain well.
⏱️ 20 min
- 2
Return the drained potatoes to the pot. Add milk, butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash until smooth. Set aside to cool slightly.
⏱️ 5 min
- 3
While potatoes are cooking, heat a small amount of oil in a skillet over medium heat. Add the diced eggplant and sauté until tender and most of its moisture has evaporated, about 5-7 minutes. Remove from heat and let cool.
⏱️ 7 min
- 4
In a large mixing bowl, combine the cooled mashed potatoes, shredded cooked chicken, sautéed eggplant, 1 beaten large egg, garlic powder, onion powder, and chopped fresh parsley. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 5
Divide the mixture into 8-10 equal portions and form them into patties, about 1/2 inch thick.
⏱️ 5 min
- 6
Set up a breading station: Place the 2 beaten large eggs in one shallow dish and the panko breadcrumbs in another. Dip each patty first into the egg wash, ensuring it's fully coated, then transfer to the panko breadcrumbs, pressing gently to adhere the crumbs evenly on all sides.
⏱️ 5 min
- 7
Heat 1/2 cup vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the patties in the skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.
⏱️ 3 min
- 8
Fry the patties for 3-4 minutes per side, or until they are golden brown and crispy. Adjust heat as needed to prevent burning. Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 8 min
- 9
Serve the crispy chicken and mashed potato patties warm with your favorite dipping sauce or complementary side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken and Mashed Potato Patties
Ingredients
For the Mashed Potato Base
- 1 1/2 pounds potatoes, peeled and cubed
- 1/4 cup milk
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Patty Mixture
- 1 1/2 cups cooked chicken, shredded
- 1 cup eggplant, diced small
- 1 large egg, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons fresh parsley, chopped
For the Coating and Frying
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup vegetable oil, for frying, or as needed
Instructions
- 1
Place the peeled and cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are very tender, about 15-20 minutes. Drain well.
⏱️ 20 min - 2
Return the drained potatoes to the pot. Add milk, butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash until smooth. Set aside to cool slightly.
⏱️ 5 min - 3
While potatoes are cooking, heat a small amount of oil in a skillet over medium heat. Add the diced eggplant and sauté until tender and most of its moisture has evaporated, about 5-7 minutes. Remove from heat and let cool.
⏱️ 7 min - 4
In a large mixing bowl, combine the cooled mashed potatoes, shredded cooked chicken, sautéed eggplant, 1 beaten large egg, garlic powder, onion powder, and chopped fresh parsley. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 5
Divide the mixture into 8-10 equal portions and form them into patties, about 1/2 inch thick.
⏱️ 5 min - 6
Set up a breading station: Place the 2 beaten large eggs in one shallow dish and the panko breadcrumbs in another. Dip each patty first into the egg wash, ensuring it's fully coated, then transfer to the panko breadcrumbs, pressing gently to adhere the crumbs evenly on all sides.
⏱️ 5 min - 7
Heat 1/2 cup vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the patties in the skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.
⏱️ 3 min - 8
Fry the patties for 3-4 minutes per side, or until they are golden brown and crispy. Adjust heat as needed to prevent burning. Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 8 min - 9
Serve the crispy chicken and mashed potato patties warm with your favorite dipping sauce or complementary side.
⏱️ 1 min