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Pan-Fried Chicken and Vegetable Patties

Pan-Fried Chicken and Vegetable Patties

By Julia RackowOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    20 minutes

Dark meat ground chicken will give you the juiciest, most flavorful patties, but white meat works well, too. Make sure to shred the turnip or carrot on the small holes of box grater, as fine shreds combine better with the chicken and turn tender with cooking. Made with horseradish, the patties are great served on buns, with cheese and other burger accoutrements. Spiced with harissa, we liked the patties stuffed into flatbread, along with fresh tomato and feta cheese. Or serve either version with vinaigrette-dressed baby greens.

Ingredients
  • 1

    pound ground chicken, preferably dark meat

  • ½

    cup finely shredded peeled turnip OR carrot (see note)

  • 1

    medium garlic clove, finely grated

  • 4

    teaspoons soy sauce

  • 1

    tablespoon honey OR maple syrup

  • 1½

    teaspoons prepared horseradish OR harissa paste

  • neutral oil, divided

  • Kosher salt and ground black pepper

In a medium bowl, combine the chicken, turnip, garlic, soy sauce, honey, harissa, 1 tablespoon of oil and ¼ teaspoon each salt and pepper. Mix well, then shape into eight 4-inch patties. In a nonstick 12-inch skillet, heat 1 tablespoon of oil until shimmering. Add 4 patties and cook until well browned on both sides, flipping once. Transfer to a paper towel–lined plate, then wipe out the skillet. Repeat with oil and remaining patties.

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