Soy free comfort food was difficult to come by while we adjusted to Ammi's allergy. Daniel customized this recipe from several online for an approximation to chicken nuggets. It's a staple in our house because it's easy and easy to keep the shelf stable ingredients for days you can't make it to the grocery. 
Author Daniel Carter

Ingredients

  • 15 oz canned chicken - chunk or shredded
  • ½ cup mayonnaise - try ⅓, because ¼ is too little
  • 1 egg
  • 2 bread heels - or slices

Choose one flavor variation:

    Pesto

    • 1 tbsp pesto - we prefer Trader Joe’s

    Indian

    • ??? turmeric - cumin, onion, garlic?

    Mexican

    • ??? chili - cumin, paprika, garlic onion?

    Italian

    • ??? oregano - rosemary, thyme

    Instructions

    Prepare toast...

    • Toast bread until medium-dark (crispy)
    • Cut and/or crumble toast into small pieces

    Make separate mixes

    • In one bowl, mix toast crumbs and chicken thoroughly.
    • In separate bowl mix egg, mayo, and flavor variation.
    • Combine mixes, stir well.
    • The mixture should be moist enough to become patties. If it’s too dry add a teaspoon at a time of mayo.

    Cook

    • In a non-stick skillet on medium, spoon a large dip of mix then flatten into patty with spoon.
    • Repeat until skillet is not quite full so you have room to flip.
    • Cook until brown.
    • Be sure the middle is cooked and the outside is browned.

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