Mixed Veggie Kiddie Patties
CRISPY FRY® BREADING MIX
1/2 cup (132g) Cucumber, grated, squeezed
1/2 cup (79g) Broccoli Florets, grated
1/4 cup (23.5g) Bell Peppers, small, chopped finely
1 1/2 cups (375g) Chicken Breast, fillet, chopped finely
1/4 cup (42g) All-Purpose Flour
1 pc. (50g) Egg, large
1 pack (50g) CRISPY FRY® Seasoned Crumbs
1/2 cup (125ml) Cooking Oil
1/4 cup (14.5g) Spring Onion, chopped
|Calories per serving (kcal)||258.6|
|Dietary Fiber (g)||0.9|
Good to Know Nutrition Facts!
Chicken breast contains more lean Protein and less Saturated Fat and Cholesterol as compared to the other parts of the chicken hence it is a better meat choice.
Preparation time: 30 minutes
Cooking time: 20 minutes
- MIX and SHAPE. In a bowl, add the cucumber, broccoli, bell peppers, chicken, flour and egg. Mix well then shape into mini patties. Chill for a few minutes.
- DREDGE. Place CRISPY FRY® Seasoned Crumbs in a platter, then dredge the patties one at a time until fully coated.
- FRY. In a pan, heat oil. Fry on both sides until golden brown. Drain excess oil using a strainer or collander.
- SERVE. Serve with ketchup or any of your favorite dips. May add spring onions on top as garnish.
Makes 8 servings
Serving size: 2 pcs (90g)
Divide the mixture into individual patties and place them in a ziplock bag or airtight container in the freezer to firm up. This makes frying the patties easier. To cook them frozen, start on low-medium heat to ensure thorough cooking of the patties.