Chicken Veggie Patties

This chicken veggie patties recipe is soft and juicy and super tasty. I know many of you have children who are really picky about texture this is the chicken nugget alternative for you.

Course Lunch

Cuisine American

Keyword chicken patties, chicken veggie patties, veggie chicken nuggets, veggie patties

Prep Time 10

Cook Time 10

Total Time 20

Servings Patties

Calories 407kcal

Author Charisse Yu

Ingredients

½ c. green zucchini one small zucchini, grated
3 broccoli florets grated (optional)
2 extra small bell peppers chopped finely (optional)
¼ c. cooked chicken chopped finely (I use rotiserrie chicken)
¼ c. green onions chopped (optional)
¼ c. flour
Salt and Pepper to taste
1 egg
Olive oil for frying

Instructions

Wash and grate zucchini and dry with paper towel
Chop all vegetables and set aside
In a bowl, mix all ingredients until well incorporated
In a pan add 2-3 tbs. of olive oil on medium high heat
Using a spoon or ice cream scooper, scoop about a tablespoon of batter onto the pan for each pattie. Use a spoon to flatten the scoop into a patty form. Cook until golden brown and flip on the other side for a few minutes.
Serve with chives and sour cream if desired, or serve with a side of ketchup

Video

Notes

Use store bought rotisserie chicken. It will save so much time and dishes.
Don't forget to squeeze out the water from the zucchini after grating
A cookie scoop will save you time and keep your hands clean

Nutrition