High Protein Veggie-Packed Chicken Patties

Ingredients

• 1 lb chicken thighs (boneless and skinless, blended in a food processor for juiciness)
• 0.5 cup carrots (finely diced or shredded)
• 0.5 cup red bell pepper (finely diced)
• 3 green onions (finely chopped)
• 0.25 cup corn (sweet corn kernels)
• 1 jalapeño (seeded and finely diced for a kick)
• 1.5 tbsp oyster sauce
• 0.5 tsp black pepper
• 1 tbsp cornstarch
• 1 egg
• 2 tbsp oil (for pan frying)

Steps

1. 1

   Prepare the chicken by placing boneless, skinless chicken thighs into a food processor. Pulse until the meat is ground but still has some texture. This ensures the patties remain extra juicy.

2. 2

   In a large mixing bowl, combine the ground chicken with finely diced carrots, red bell pepper, chopped green onions, sweet corn, and diced jalapeño.

3. 3

   Season the mixture with oyster sauce, black pepper, cornstarch, and one egg. Mix thoroughly until all ingredients are well combined and the mixture is slightly tacky.

4. 4

   Scoop out portions of the mixture and form them into round, flat patties of equal size.

5. 5

   Heat oil in a large skillet over medium heat. Place the patties in the pan, being careful not to overcrowd.

6. 6

   Pan-fry the patties for 7 to 8 minutes on each side, or until they are golden brown and the internal temperature reaches 165°F (74°C).

Notes

You can substitute the chicken thighs with ground chicken or turkey if preferred, though thighs provide more moisture. These patties freeze well and are excellent for meal prep. Serve with a side of rice or inside a bun as a burger.

Nutrition per serving

• high-protein
• meal prep
• healthy
• chicken
• dinner
• easy recipes
• pan-fried