High Protein, Veggie Packed Chicken Patties
High Protein, Veggie Packed Chicken Patties
Ingredients
- 500 grams chicken breast, cut into smaller pieces
- 1 carrot, roughly chopped
- 1/2 yellow onion, roughly chopped
- 1 bell pepper, roughly chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon white pepper
- 1 egg
- 1/2 cup oat flour
- 2 tablespoons cooking oil, as needed, for cooking
Instructions
- 1
Cut the 500 grams of chicken breast into smaller, manageable pieces to facilitate blending in the food processor.
⏱️ 5 min
- 2
Roughly chop the 1 carrot, 1/2 yellow onion, and 1 bell pepper. The food processor will further break them down.
⏱️ 5 min
- 3
Add the prepared chicken breast pieces and the roughly chopped vegetables into a food processor.
⏱️ 1 min
- 4
To the food processor, add the 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of white pepper, 1 egg, and 1/2 cup of oat flour.
⏱️ 2 min
- 5
Blend all the ingredients in the food processor until they are well combined and finely minced, forming a cohesive mixture. Scrape down the sides as needed to ensure even blending.
⏱️ 3 min
- 6
Take a portion of the mixture (about 1/4 cup) and shape it into a patty, approximately 1/2 inch thick. Repeat this process until all the mixture is used, yielding about 8-10 patties.
⏱️ 5 min
- 7
Heat a large non-stick pan over medium heat and add 2 tablespoons of cooking oil. Once the oil is shimmering, carefully place the formed patties in the hot pan, ensuring not to overcrowd it. Cook the patties for 4-6 minutes per side, or until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C). You may need to cook them in batches.
⏱️ 20 min
- 8
Serve the high-protein, veggie-packed chicken patties immediately, or allow them to cool completely before storing for meal prep.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein, Veggie Packed Chicken Patties
- 500 grams chicken breast, cut into smaller pieces
- 1 carrot, roughly chopped
- 1/2 yellow onion, roughly chopped
- 1 bell pepper, roughly chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon white pepper
- 1 egg
- 1/2 cup oat flour
- 2 tablespoons cooking oil, as needed, for cooking
Instructions
- 1
Cut the 500 grams of chicken breast into smaller, manageable pieces to facilitate blending in the food processor.
⏱️ 5 min - 2
Roughly chop the 1 carrot, 1/2 yellow onion, and 1 bell pepper. The food processor will further break them down.
⏱️ 5 min - 3
Add the prepared chicken breast pieces and the roughly chopped vegetables into a food processor.
⏱️ 1 min - 4
To the food processor, add the 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of white pepper, 1 egg, and 1/2 cup of oat flour.
⏱️ 2 min - 5
Blend all the ingredients in the food processor until they are well combined and finely minced, forming a cohesive mixture. Scrape down the sides as needed to ensure even blending.
⏱️ 3 min - 6
Take a portion of the mixture (about 1/4 cup) and shape it into a patty, approximately 1/2 inch thick. Repeat this process until all the mixture is used, yielding about 8-10 patties.
⏱️ 5 min - 7
Heat a large non-stick pan over medium heat and add 2 tablespoons of cooking oil. Once the oil is shimmering, carefully place the formed patties in the hot pan, ensuring not to overcrowd it. Cook the patties for 4-6 minutes per side, or until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C). You may need to cook them in batches.
⏱️ 20 min - 8
Serve the high-protein, veggie-packed chicken patties immediately, or allow them to cool completely before storing for meal prep.
⏱️ 1 min