Cumin-Cilantro Chicken Patties - 3g Carbs, 0g Fiber, 0g Sugar
From: The Washington Post
Adapted from: Perillo's "Homemade With Love: Simple Scratch Cooking
From In Jennie's Kitchen" (Running Press, 2013)
Add this to your list of things to do with leftover rotisserie or
roast chicken. The recipe is from Jennifer Perillo's new cookbook; we
are big fans of this food blogger (www.injennieskitchen.com), consulting editor, recipe developer and Brooklyn mom. She offers family cooking with integrity and care for ingredients while keeping a budget and young palates in mind.
Here, she used flavors and ingredients introduced to her girls through homemade tacos "to keep a sense of familiarity," she writes in the book. The patties are easy to assemble and can be cooled, stacked, wrapped and frozen, so make the whole batch -- or double it. They can be reheated on a baking sheet in a 350-degree oven.
Note to cumin haters: I'm not sure why the spice gets top billing
here. It's barely perceptible, so don't worry.
Serve on slider-size buns or atop a salad.
Dinner in 30 Minutes
Course: Main Course
Features: Fast, Healthy
Makes: 6 3-inch patties
About 6 1/2 oz boned, skinned roast chicken
1/4 cup loosely packed cilantro leaves
1 small yellow onion
About 1/2 cup canola OR grapeseed oil, for frying
1 large egg
1/8 to 1/4 tsp ground cumin
1/4 cup plain dried bread crumbs
Flaked sea salt or kosher salt, for sprinkling
Finely chop the meat to yield 1 1/2 cups; transfer to a mixing bowl.
Finely chop the cilantro and onion (together is okay), adding them to
the bowl.
Pour the oil into a medium skillet to a depth of about 1/4 inch. Heat
over medium-high heat until the oil shimmers.
Meanwhile, line a baking sheet with a few layers of paper towels, then place a wire rack over the paper. Lightly beat the egg, then add it to the bowl, along with the cumin and bread crumbs. Stir until well
incorporated.
Divide the chicken mixture into 6 equal portions. Shape each one into
a 3-inch disk that's about 1/2 inch thick; the mixture will barely
hold together. Add 3 or 4 of them to the skillet (or as many as will
fit without crowding the pan); cook for 2 to 3 minutes, until they
are browned on the bottom; turn them over and cook for 2 or 3 minutes
on the second side until nicely browned. Transfer to the rack to
drain; immediately sprinkle lightly with salt. Repeat with the
remaining chicken patties.
Serve warm.
Serving Size: 3-inch patty
Servings: 6
Nutrition Per patty
120 Calories, 7g Total Fat, 1g Saturated Fat, 65mg Cholesterol,
70mg Sodium, 3g Total Carbs, 0g Dietary Fiber, 0g Sugar, 11g Protein
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