Quick and Easy Chicken Patties

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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