Polish Chicken Patties

Polish Chicken Patties might be a good recipe to expand your hor d'oeuvre repertoire. One portion of this dish contains around 9g of protein, 5g of fat, and a total of 99 calories. For 77 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 25. If you have egg, ground chicken, salt, and a few other ingredients on hand, you can make it. 984 people were impressed by this recipe. It is brought to you by The Shiksan in the Kitchen. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so spectacular. Similar recipes include Polish Chicken Meatball Patties – 5 Points, Mike's Polish Smothered Chicken, and Grandma's Polish-Style Roast Chicken.

Servings: 25

 

Ingredients:

1/2 tsp allspice

1/4 tsp black pepper

3/4 cup plain breadcrumbs (or more if needed) - for Passover use matzo meal

1 small carrot, grated fine

2 medium carrots, shredded fine

1/4 tsp cinnamon

1 egg, beaten

1/4 cup extra virgin olive oil (or more if needed)

hand grater or food processor with shredding disc attachment with fine holes, mixing bowls, large sauté pan with high sides and a lid

1 tbsp fresh chopped parsley for garnish (optional)

4 tsp crushed garlic

1/2 tsp ginger

1 lb ground chicken (I prefer dark meat)

1 lb ground turkey, 85% lean

1/2 tsp nutmeg

1 tbsp olive oil

1 small onion, grated or minced very fine

1 small onion, minced

1 tsp paprika

1 1/2 tsp paprika

3/4 cup frozen peas (optional)

1/4 tsp pepper (or more to taste)

1/2 tsp salt (or more to taste)

1 1/4 tsp salt

1 qt chicken or vegetable stock

1 small zucchini, grated fine

Equipment:

food processor

mixing bowl

grater

frying pan

Cooking instruction summary:

Trim zucchini, peel carrots and onion. Grate the vegetables with a hand grater or food processor with shredding disc attachment with fine holes. I suggest using a food processor, you can hand grate if you prefer. You can mince the onion rather than grate if you prefer, as long as you mince it very fine.In a mixing bowl, combine grated zucchini, carrots and onion.Add breadcrumbs, beaten egg and spices. Stir until combined. Add ground chicken and turkey. Mix well until thoroughly combined. Form the mixture into patties with 1/4 cup of meat mixture each. The mixture is slightly sticky; I like to spray my hands with a little cooking oil spray or water before forming the patties. If the mixture is extremely soft or sticky and you're having trouble forming the patties, add more breadcrumbs till the patties are moldable (they should be soft and tacky but still moldable).Heat 1/4 cup olive oil in a saut pan with high sides and a lid over medium heat. Fry patties in the oil, 6 - 7 at a time to avoid overcrowding the pan. Cover the pan with a lid and cook the patties for 4 minutes on each side (8 minutes total). When finished cooking, remove and set aside. Continue till all the patties are cooked and browned, adding more olive oil to the pan if needed to prevent sticking.To make sauce, add shredded carrot, minced onion, salt, pepper and paprika to the same pan you used to fry the patties. Add more oil if needed. Scrape any brown bits up from the bottom of the pan as you cook.Cook until onions are soft and translucent, then add stock. Simmer for 15-20 minutes, or until the carrot shreds are very tender and the sauce is orange. Adjust seasoning to taste.Add the fried patties to the sauce, cover and cook for 20 additional minutes. If adding peas, throw them into the sauce 5 minutes before the end of cooking till heated through. Serve patties warm in carrot sauce. Garnish with fresh parsley if desired.

 

Step by step:


1. Trim zucchini, peel carrots and onion. Grate the vegetables with a hand grater or food processor with shredding disc attachment with fine holes. I suggest using a food processor, you can hand grate if you prefer. You can mince the onion rather than grate if you prefer, as long as you mince it very fine.In a mixing bowl, combine grated zucchini, carrots and onion.

2. Add breadcrumbs, beaten egg and spices. Stir until combined.

3. Add ground chicken and turkey.

4. Mix well until thoroughly combined. Form the mixture into patties with 1/4 cup of meat mixture each. The mixture is slightly sticky; I like to spray my hands with a little cooking oil spray or water before forming the patties. If the mixture is extremely soft or sticky and you're having trouble forming the patties, add more breadcrumbs till the patties are moldable (they should be soft and tacky but still moldable).

5. Heat 1/4 cup olive oil in a saut pan with high sides and a lid over medium heat. Fry patties in the oil, 6 - 7 at a time to avoid overcrowding the pan. Cover the pan with a lid and cook the patties for 4 minutes on each side (8 minutes total). When finished cooking, remove and set aside. Continue till all the patties are cooked and browned, adding more olive oil to the pan if needed to prevent sticking.To make sauce, add shredded carrot, minced onion, salt, pepper and paprika to the same pan you used to fry the patties.

6. Add more oil if needed. Scrape any brown bits up from the bottom of the pan as you cook.Cook until onions are soft and translucent, then add stock. Simmer for 15-20 minutes, or until the carrot shreds are very tender and the sauce is orange. Adjust seasoning to taste.

7. Add the fried patties to the sauce, cover and cook for 20 additional minutes. If adding peas, throw them into the sauce 5 minutes before the end of cooking till heated through.

8. Serve patties warm in carrot sauce.

9. Garnish with fresh parsley if desired.


Nutrition Information:

Quickview
98k Calories
8g Protein
4g Total Fat
5g Carbs
3% Health Score
Limit These
Calories
98k
5%

Fat
4g
8%

  Saturated Fat
1g
6%

Carbohydrates
5g
2%

  Sugar
1g
2%

Cholesterol
32mg
11%

Sodium
366mg
16%

Get Enough Of These
Protein
8g
17%

Vitamin A
1413IU
28%

Vitamin B3
3mg
16%

Vitamin B6
0.3mg
15%

Selenium
7µg
11%

Phosphorus
94mg
9%

Vitamin K
6µg
7%

Potassium
219mg
6%

Vitamin B2
0.1mg
6%

Vitamin B1
0.09mg
6%

Zinc
0.77mg
5%

Manganese
0.1mg
5%

Vitamin C
3mg
5%

Vitamin B5
0.45mg
5%

Vitamin E
0.6mg
4%

Magnesium
15mg
4%

Iron
0.68mg
4%

Vitamin B12
0.22µg
4%

Fiber
0.84g
3%

Folate
12µg
3%

Copper
0.05mg
3%

Calcium
16mg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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