These Vitamin Packed Chicken Patties are sure to please both parents and kids with their hidden ingredients – cannellini beans and carrots.
You might be wondering “what exactly are Vitamin Packed Chicken Patties?”
Well, they look like regular chicken patties and they taste like regular chicken patties, but they are filled with two surprise vitamin filled ingredients – beans and carrots.
I created this recipe especially for my daughter who has an affinity for chicken patties of the frozen variety. She eats them several times a week – at school, at Nana’s house…well you get the picture. My goal was to make homemade chicken patties secretly filled with some healthy ingredients. So I set out to find something healthy could be “mushed” up and stuffed inside a chicken patty without drastically changing the flavor.
As my pantry is always stocked with an abundance of canned goods, it didn’t take long for me to decide on using canned diced carrots and cannellini beans. Both fit the “mushy” requirement and both have a mild flavor. In fact, carrots also have a little bit of sweetness, which is always a win when it comes to children!
And the win with parents? Well the cannellini beans and carrots add Vitamin A, Vitamin C, Vitamin B1, iron, fiber, potassium, folate and more to this kid-favorite meal.
Finally, a chicken patty both parents and kids can enjoy!
You can make these dairy-free by omitting the milk and adding another tablespoon of olive oil. You can make these gluten-free by coating them in gluten-free flour and gluten-free breadcrumbs.
- ½ cup canned cannellini beans, rinsed and drained
- ¾ cup canned carrots (sliced or diced), drained
- 1 lb. ground chicken breast
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried parsley
- ⅛ teaspoon black pepper
- 1 tablespoon milk
- 2 tablespoons olive oil plus 1 cup
- Cooking Spray
- ¼ cup all-purpose flour
- 2 eggs
- ½ cup plain breadcrumbs
- 1 cup olive oil (for frying)
- In a large bowl, smash beans with a fork until smooth and no chunks remain.
- Add carrots and smash with fork until no chunks remain.
- Mix ground chicken into bean and carrot mixture.
- Add onion powder, garlic powder, parsley, pepper, milk and olive oil. Mix until ingredients are evenly distributed.
- Spray a large plate with cooking spray to prevent patties from sticking.
- Crack the eggs into a bowl and whisk with a fork.
- Fill a shallow bowl with the flour and another shallow bowl with the breadcrumbs.
- Line the bowls up so that the flour is first, the egg is second and the breadcrumbs are third.
- Scoop out ⅓ cup of meat into your hand. Keeping the shape, dredge the meat into the flour and then into the egg. You can begin forming the meat into a patty shape at this point. Finally cover with breadcrumbs and re-form if necessary. Add patty to the greased plate.
- Repeat this process until you have used all of your meat (7 patties).
- Heat 1 cup olive oil in a large skillet. When the oil is ready, add the patties and cook for approximately 15-20 minutes until the internal temperature reaches 165° and the patties are browned on both sides.
- When patties are done, transfer to paper towels to drain excess oil.
- Serve on your favorite roll and enjoy!