Imagine sinking your teeth into a perfectly golden, juicy chicken patty that's bursting with flavor, paired with a vibrant corn succotash that'll make your taste buds dance! This isn't just another boring dinner recipe - this is a culinary adventure that transforms simple ingredients into a mouthwatering meal that will have your family begging for seconds. Whether you're a busy home cook looking for a quick weeknight dinner or a food enthusiast craving something deliciously different, these homemade chicken patties with corn succotash are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound ground chicken
- 1 cup corn, frozen or fresh
- 1/2 cup breadcrumbs
- 1/4 cup onion, finely chopped
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups mixed vegetables (bell peppers, zucchini, etc.)
Instructions
- Begin by gathering all your ingredients: 1 pound of ground chicken, 1 cup of corn (frozen or fresh), 1/2 cup of breadcrumbs, 1/4 cup of finely chopped onion, 1 egg, 1 teaspoon of garlic powder, salt and pepper to taste, and 2 cups of mixed vegetables (such as bell peppers and zucchini).
- In a large mixing bowl, combine the ground chicken, corn, breadcrumbs, chopped onion, egg, garlic powder, salt, and pepper. Use your hands or a spatula to mix everything together until well combined. Make sure not to overmix, as this can make the patties tough.
- Once the mixture is well combined, divide it into 4 equal portions and shape each portion into a patty. You can make them as thick or thin as you prefer, but aim for about 1/2 inch in thickness for even cooking.
- Heat a large skillet over medium heat and add a tablespoon of oil (such as olive oil or vegetable oil). Once the oil is hot, carefully place the chicken patties in the skillet, making sure not to overcrowd the pan. Cook for about 5-7 minutes on each side, or until the patties are golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- While the patties are cooking, prepare the corn succotash. In a separate saucepan, add the mixed vegetables and a splash of water. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the vegetables are tender. If using frozen corn, add it to the saucepan during the last few minutes of cooking to heat through.
- Once the vegetables are cooked, season them with salt and pepper to taste. You can also add a squeeze of lemon juice or a sprinkle of fresh herbs for extra flavor if desired.
- Once the chicken patties are cooked through, remove them from the skillet and let them rest for a couple of minutes. This helps the juices redistribute and keeps the patties moist.
- To serve, place one chicken patty on each plate alongside a generous portion of corn succotash. Garnish with fresh herbs if desired, and enjoy your homemade chicken patties with corn succotash!
Tips
- Keep your hands slightly damp when forming patties to prevent the mixture from sticking.
- Don't overwork the meat mixture - this can make your patties tough and dense.
- Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F.
- For extra crispiness, you can lightly coat the patties in additional breadcrumbs before cooking.
- Let the patties rest for 2-3 minutes after cooking to retain moisture and improve texture.
- If you want to make the patties ahead of time, you can form them and refrigerate for up to 24 hours before cooking.
- Feel free to experiment with different vegetable combinations in your succotash for variety.
Nutrition Facts
Calories: 215kcal
Carbohydrates: 18g
Protein: 26g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 107mg
