Chicken and Vegetable Patty

Taste: Light; Cooking Method: Pan-fry; Time: 10 minutes; Difficulty: Easy.

Steps for Cooking Chicken and Vegetable Patty

First, prepare the ingredients needed for making the Chicken and Vegetable Patty: take out the chicken breast, corn kernels, and peas from the refrigerator and let them thaw, then prepare half a carrot and some celery for later use.

Peel and wash the carrot, then cut it into small pieces. Cut the celery into small pieces as well. Put the corn kernels and peas in a small pot with some water, cook until done, then remove and drain the excess water.

Wash the chicken breast and remove the tendons. Cut it into small pieces.

Put the chopped carrot and celery into a food processor and grind them into small pieces.

Put the chicken pieces into the largest bowl of the food processor and grind them into chicken paste. The food processor has three sharp blades, which can grind the meat evenly and finely in a few seconds, saving time and effort.

Put the ground chicken into a mixing bowl, add the chopped carrot, celery, corn kernels, and peas. Add cooking wine, oyster sauce, soy sauce, salt, and cornstarch, and stir well.

Plug in the electric pancake maker and heat it up. Brush some oil onto the pancake maker with a brush. Put on disposable gloves, take an appropriate amount of the filling and pat it into a patty shape. Put it into the electric pancake maker and fry until both sides are golden brown and cooked through.

The delicious and healthy Chicken and Vegetable Patty is ready. It is low in fat and calories and tastes great. Give it a try!