guardianactual
MuscleChemistry Registered Member
16-18 ounces canned chicken * 1 1/2 teaspoons Old Bay seasoning 2 tablespoons fresh herbs, such as parsley and chives, chopped 2 tablespoons green onion tops, finely chopped 1/4 cup mayonnaise 1 egg Pinch salt, optional Pinch pepper 1/4 cup oil
Break the chicken up into very small bits. Squeeze all of the moisture out of the meat. Mix all of the ingredients and shape in 4 patties. I put a sheet of wax paper on a small baking sheet then dropped the chicken mixture into piles. I used my hands to shape each pile into a patty. Cover with plastic wrap and chill at least 1 hour. Heat the oil in a skillet over medium heat. Fry the patties 4-5 minutes per side, flipping carefully, until golden brown on each side.
Makes 2-4 servings Can be frozen
* I used two 10-ounce cans of white meat chicken and after draining both cans I ended up with only 10 ounces of meat total. I think the amount called for is the weight before draining because I seemed to have plenty for the recipe. I'm not too happy about paying for 10 ounces of water though. I based the nutritional counts on the actual amount of chicken, not 16-20 ounces.
Per 1/2 Recipe: 572 Calories; 42g Fat; 45g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs Per 1/3 Recipe: 381 Calories; 28g Fat; 30g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs Per 1/4 Recipe: 286 Calories; 21g Fat; 22g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Break the chicken up into very small bits. Squeeze all of the moisture out of the meat. Mix all of the ingredients and shape in 4 patties. I put a sheet of wax paper on a small baking sheet then dropped the chicken mixture into piles. I used my hands to shape each pile into a patty. Cover with plastic wrap and chill at least 1 hour. Heat the oil in a skillet over medium heat. Fry the patties 4-5 minutes per side, flipping carefully, until golden brown on each side.
Makes 2-4 servings Can be frozen
* I used two 10-ounce cans of white meat chicken and after draining both cans I ended up with only 10 ounces of meat total. I think the amount called for is the weight before draining because I seemed to have plenty for the recipe. I'm not too happy about paying for 10 ounces of water though. I based the nutritional counts on the actual amount of chicken, not 16-20 ounces.
Per 1/2 Recipe: 572 Calories; 42g Fat; 45g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs Per 1/3 Recipe: 381 Calories; 28g Fat; 30g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs Per 1/4 Recipe: 286 Calories; 21g Fat; 22g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
