If you don’t have leftover mashed potatoes, make your own or buy refrigerated premade mashed potatoes. For a time-saving dinner, use leftover rotisserie chicken and finely chop.
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These little patties are perfect for sensitive stomachs and for those looking for an easy-to-eat small meal. Each bite provides comfort and sustenance. Cooked chicken breast adds lean protein while the potatoes provide carbohydrates.
This combination is also a great way to use up the leftovers from a chicken and potato dinner. Use a food processor to grind the chicken quickly.
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8 SERVINGS |
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¼ cup all-purpose flour
Salt and freshly ground black pepper
1 egg
1 cup cooled mashed potatoes
1 cup (about 4 ounces) cooked ground or very finely chopped chicken breast
1 tablespoon canola oil
On a plate, combine the flour and a sprinkle of salt and pepper.
In a bowl, beat the egg. Add the mashed potatoes and chicken. Form the mixture into 2-inch balls. Lightly dredge the balls in the flour. You may need to wet your hands after every 3 to 4 balls.
In a large, preferably nonstick, skillet over medium heat, add the oil. Add the balls and flatten into patties with a spatula (they should be about 2 ½ inches wide). Cook for 5 to 8 minutes per side, or until crispy and golden.
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PER SERVING |
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Calories |
90 |
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Fat |
4 g |
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Saturated fat |
1 g |
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Cholesterol |
40 mg |
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Sodium |
85 mg |
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Carbohydrate |
7 g |
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Dietary fiber |
0 g |
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Sugars |
0 g |
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Protein |
6 g |
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Calcium |
10 mg |
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Potassium |
120 mg |
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If you don’t have leftover mashed potatoes, make your own or buy refrigerated premade mashed potatoes. For a time-saving dinner, use leftover rotisserie chicken and finely chop. |