Chicken Patties Are The New Crab Cakes
A little while ago we asked y’all to submit some recipes to try on Amberseats. You all sent in some amazing recipes! We chose Ashley Louque’s Chicken Patties. We felt that they would be appealing to both children and adults, and the directive was simple and quick. These little addictive patties are all of the above! Ashley is from Louisiana and it shows. These are perfect in they are crispy on the outside, soft on the inside and pack a punch of flavor. Unlike a crab cake (which we love, no disrespect to the crab), the flavor is subtle with the seasoning being the star. They are also not too much for the little’s flavor palate.
*Quick tip! Add in some Broccoli and go 50/50 Butter Cracker -Cheezits. Sneak in some veggies for the picky eater, they will never know there is a vegetable involved in the yumminess.
Photo: Ashley Louque
Ashley was nice enough to sit in on a Zoom chat and go over her recipe. It was really nice to sit and speak with someone so far away and know that we were basically going to make something together. The recipe made a lot! Ashley has a large family and there was a concern that maybe it was too much for my household. These little crispy nuggets lasted no time in my house! Lyn made the recipe with half the ingredients and there was enough to last a few days in the fridge.
Ashley and I on a Zoom chat.
The patty itself is a perfect snack size. We know it goes well heated or cold in salads, served with rice or pasta, and the personal favorite… the slider!. These are homey and delicious, perfect for breakfast lunch and dinner. They just work! Ashley, you are a magician. something this easy should not taste this good. But we are glad they do!!!
Ashley Louque’s Rotisserie Chicken Patties
You’ll need:
2 rotisserie chickens
1 sleeve of ritz salted crackers
1 cup mayo
1/2 cup chopped green onions
2 tablespoons of granulated garlic
2 tablespoons of granulated onion
1 tablespoon seasoned salt ( I use Tony’s bold but you can also omit this if you don’t want any spice)
Cooking oil
Debone the chicken and shred fine either with a fork or some handy kitchen gadget
Put the sleeve of crackers in a ziplock and crush until almost powder like
Combine chicken, crackers, mayo, green onions and seasonings in a large bowl and mix until well combined. It should be “pasty” so you can make patties that will stick.
Form into patties (approx a half a cup of mixture and I usually get about 8-10 patties out of this)
Set them on a pan or plate and stick in the fridge while you get your other dishes ready OR you can also leave them in the fridge overnight if you want to prep for next day! If cooking same day, you want to let them sit in fridge for at least 45 min.
When you’re ready to cook them, get a large skillet and heat up cooking oil at medium heat, you want enough oil that it’s about an inch in depth in the pan, just enough to fry those patties and get them crispy!
Once the oil is hot, lay the patties in there gently and cook on each side until golden brown. Usually 2-4min on each side.
These are so versatile because you can eat them with a sauce drizzled over it, on a bed of Alfredo, as a sandwich, plain, and they do well in the fridge after and taste good cold too!
Total prep to table time is about 1hr
Sliders!
A side note… The outfit is part of our new collaboration with The Purple Door Boutique. We will be doing a blog later in the week to introduce PDB. We are very excited, the clothes and accessories are so on trend and the owners are amazing! Thank you PDB for the outfit in this week’s video.
