Potato Chicken Banana Patties Recipes

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CHICKEN POTATO PATTIES



Chicken Potato Patties image

Make and share this Chicken Potato Patties recipe from Food.com.

Provided by Midwest Maven

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

salt
2 cups leftover mashed potatoes
1 lb chicken breast, boneless and skinless, cut into 1 inch pieces
2 garlic cloves, minced
1 small onion, finely chopped
1 egg, slightly beaten
3 tablespoons chopped cilantro
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 pinch cayenne
black pepper
flour, as needed
corn oil, for shallow frying

Steps:

  • Bring a large pot of water to a boil and add the salt and chicken.
  • Cook 5-10 minutes until done, then remove, let cool, and dice finely.
  • In a bowl put the mashed potatoes, garlic, onion, egg, chicken, parsley, cinnamon, turmeric, cayenne and salt and pepper to taste.
  • Mix well, if mixture is too dry add a little of the cooking liquid and then add enough flour, if needed, to easily form them into patties.
  • Wet or flour your hands and form mixture into patties.
  • In a heavy skillet heat 1/2 inch of oil to 350 degrees.
  • Slide in the patties and cook until golden brown, 3-5 minutes per side.
  • Do not crowd the pan, work in batches if necessary.
  • Drain on paper towels and serve garnished with cilantro.

CRISPY COATED POTATO CHICKEN CAKES



Crispy Coated Potato Chicken Cakes image

This soon-to-be family favorite dinner recipe combines chicken and Betty Crocker® Ultimate Cheddar mashed potatoes in delicious patties with a crunchy coating-on the table in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 9

2 tablespoons butter or margarine
2 medium green onions, sliced with tops (1/4 cup)
3/4 cup water
1/2 cup milk
1 box (4.9 oz) Betty Crocker™ Ultimate Cheddar mashed potatoes
1 cup finely chopped cooked chicken
1 egg, beaten
1 cup finely crushed rippled potato chips (about 40 chips)
1/4 cup vegetable oil

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Add green onions; cook and stir 1 minute. Add water; heat to rapid boil over high heat. Reduce heat to medium; stir in milk and Cheese Sauce pouch until sauce is melted, about 1 minute.
  • Remove from heat; stir in Potato pouch just until well blended. Let stand about 1 minute or until liquid is absorbed. Whip vigorously with fork until smooth. Stir in chicken and egg, until blended.
  • Place crushed potato chips on plate. Drop 1/3 cupfuls potato mixture onto chips; roll in chips to coat. Shape into patties about 3 inches in diameter.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook patties in oil about 2 to 3 minutes on each side or until light brown. Drain on paper towels. Serve warm.

Nutrition Facts : Calories 230, Carbohydrate 13 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 7 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g

PESTO CHICKEN AND POTATO PATTIES



Pesto Chicken and Potato Patties image

[DRAFT]

Provided by Food Network

Time 30m

Yield 9 Servings

Number Of Ingredients 11

4 Cups Ore-Ida® Country Style Hash Browns
2 Pounds Ground chicken
10 Tablespoons Classico® Traditional Basil Pesto Sauce & Spread, divided
½ Cup Chopped roasted red pepper
½ Cup Shredded Romano cheese *
1 Teaspoon Salt
1 Cup Sour cream
br
em
* TIP: If desired, substitute shredded Romano cheese with shredded Parmesan cheese.
/em

Steps:

  • 1. Preheat oven to 350°F. Coat two large, shallow baking sheets with nonstick cooking spray.
  • 2. In a large bowl, mix together hash browns, chicken, 6 Tbsp. of pesto sauce, red pepper, cheese and salt. Season with black pepper if desired. Shape into 18 patties, about 1/3 cup each, and place on baking sheets.
  • 3. Bake uncovered for 10 to 15 minutes, or until internal temperature reaches 165°F. In a small bowl, mix together sour cream and remaining 1/4 cup of pesto sauce. Serve warm patties with dollop of pesto sour cream sauce.

BEST CHICKEN PATTIES



Best Chicken Patties image

Change up your dinner routine with these crispy chicken fritters, a great alternative to chicken nuggets. Kids will love these, and leftovers are great in sandwiches. Serve with chips and a salad.

Provided by Natalie Titanov

Categories     Meat and Poultry Recipes     Chicken

Time 35m

Yield 6

Number Of Ingredients 9

18 ounces ground chicken
1 onion, finely chopped
1 bunch fresh parsley, finely chopped
1 egg
2 cloves garlic, crushed, or more to taste
sea salt and freshly ground black pepper to taste
2 tablespoons mayonnaise
¼ cup all-purpose flour, or as needed
3 tablespoons vegetable oil

Steps:

  • Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
  • Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
  • Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

Nutrition Facts : Calories 228.9 calories, Carbohydrate 6.9 g, Cholesterol 81.5 mg, Fat 12.5 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 152.3 mg, Sugar 1 g

OLD FASHIONED POTATO CAKES



Old Fashioned Potato Cakes image

These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.

Provided by DaMonkey

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 cups mashed potatoes
1 cup all-purpose flour
1 onion, diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
  • Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g

POTATO, CHICKEN & BANANA PATTIES



POTATO, CHICKEN & BANANA PATTIES image

I like to make things that are "just a little different" & this recipe falls into that category. The addition of the banana changes things up a bit.

Provided by Judy W

Categories     Chicken

Time 50m

Number Of Ingredients 12

1 lb potatoes, diced
8 oz ground chicken
1 large banana
2 Tbsp all purpose flour
1 tsp lemon juice
1 onion, finely chopped
2 Tbsp chopped fresh sage
2 Tbsp butter
2 Tbsp canola oil
2/3 can(s) light cream
2/3 c chicken stock
salt and pepper

Steps:

  • 1. Cook the diced potatoes in boiling water until cooked through, about 10 minutes. Drain and mash until smooth. Stir in the chicken. Mash the banana and add it to the potato with the flour, lemon juice, onion and half the chopped sage. Season well and stir the mixture together.
  • 2. Divide the mixture into 8 equal portions. With lightly floured hands, shape each portion into a round patty. Heat the butter and oil in a skillet, add the potato patties and cook 12-15 minutes or until cooked through, turning once. Remove from the skillet & keep warm.
  • 3. Stir the cream and stock into the skillet with the remaining chopped sage. Cook over a low heat for 2-3 minutes. Do not boil the sauce once the cream has been added, as it will curdle. Cook it gently over a very low heat. Arrange the patties on a serving plate and serve with the cream & sage sauce.

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