Protein Packed Spicy Chicken Veggie Patties
By Tiffy Cooks
For an easy lunch, I’m making these protein-packed Chicken Veggie Patties with a special spicy-tangy dipping sauce. It’s a busy week, and I need something that will satisfy me in 20 minutes. High in protein and fiber, they’re healthy, delicious, and so easy to make. Perfectly crispy outside, juicy and spicy inside, with the slight crunch of veggies. These patties keep in both the fridge and freezer super well, so they’re perfect for meal prepping or freezing ahead of time.
Equipment
Ingredients
- 6 pieces chicken thighs boneless, skinless
- 1 carrot chopped
- 3 stalks green onion chopped
- 1 Jalapeno chopped
- 2 Thai red chili chopped
- 1/2 cup sweet corn
- 1 Egg
- 1 tbsp Vegetarian Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tsp black pepper
- 2 tbsp Corn Starch
Spicy Tangy Dipping Sauce
- 1/8 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp jalapeño chopped
- 1 tsp Thai red chili chopped
- 1 tsp sesame seeds
Instructions
- Chop up carrots, jalapeño, Thai red chili, and green onion.
- Blend chicken thighs in the food processor into ground chicken.
- In a big bowl mix together ground chicken, green onion, carrots, jalapeno, sweet corn, Thai red chili, and egg.
- Add vegetarian oyster sauce, soy sauce, black pepper and corn starch to hold it all together.
- Give everything a good mix until well combined.
- Form the paste into an individual patty, around 3-4 tbsp per portion.
- Pan fry the patties on medium heat for around 4 to 5 minutes on each side or until they're golden and crispy on the outside.
Nutrition
Calories: 110kcalCarbohydrates: 12gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 42mgSodium: 812mgPotassium: 213mgFiber: 2gSugar: 3gVitamin A: 2848IUVitamin C: 19mgCalcium: 34mgIron: 1mg
