Description
Perfected high-protein breakfast chicken veggie patties—family-friendly, easy, and so delicious they taste restaurant-worthy. 😉
Ingredients
Scale
- 1 lb ground chicken
- 1 1/2 Tablespoons cornstarch or arrowroot flour
- 1/2 Tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 cup chopped fresh mozzarella (7 fresh balls)
- 4 green onions chopped
- 1/2 cup frozen corn
- 1/2 red bell pepper chopped, (1/2 cup packed)
- 1/8 teaspoon freshly ground black pepper
- 1-2 Tablespoons of avocado oil for the pan
Instructions
- Preheat a 12'' cast iron skillet over medium heat.
- Add all ingredients to a stand mixer and mix until well combined using the paddle attachment. If using a mixing bowl, stir thoroughly with a bread whisk or mix by hand until evenly combined.
- Form the mixture into patties using about 2 tablespoons per patty, then place them on a parchment lined baking sheet while skillet heats. Keep a small bowl of water nearby to wet your hands if mixture is too sticky. This helps prevent sticking while forming the patties.
- Add a drizzle of oil to the skillet and coat the bottom evenly. Place 4-5 patties on the skillet at a time. Cook about 2-3 minutes per side or until golden brown and internal temperature reaches 165 degrees Fahrenheit.
- Transfer cooked patties to a plate and repeat steps 3-4 with the remaining patties, adding more oil to skillet as needed.
- Once cooled, store the patties in an airtight glass container in the refrigerator for up to 3 days. To reheat, place in a 350 degree oven for 5 minutes.
Notes
- These can be air fried at 425-450 degrees Fahrenheit for 7 minutes. Spray bottom and top with oil before air frying. If using the Ninja Crispi Air Fryer, use the Max Crisp Setting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan Fry or Air Fry
- Cuisine: American