Chicken and Rice Patties
Tasty, filling chicken patties with rice — two in one! Patties are a great choice for lunch, dinner, or just a hearty snack. You can make them from any meat, but chicken keeps them lighter and leaner, and folding rice into the mix turns them into a complete, satisfying dish you can serve on their own, no side needed — the rice is already built right in. They go beautifully with a chopped vegetable salad. They're easy to make and don't take much time, especially with store-bought ground chicken.
Snezhana
Recipe author
Chicken and Rice Patties
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 %
11 g
Fats 26 %
8 g
Carbohydrates 39 %
12 g
160 kcal
GI:
23
/
54
/
23
- How do you make chicken and rice patties? Start with ground chicken — store-bought works, but grinding it yourself is even better. For leaner patties, use chicken breast. Keep in mind chicken is on the dry side, so if you'd like them juicier, grind in a small piece of pork fat. When you grind the meat, run an onion through the grinder along with it. Boil the rice in salted water after rinsing it well. Long-grain rice is best for patties since it won't turn to mush as it cooks; if you use short-grain, don't cook it all the way to a soft, porridge-like state. Add the cooled, fluffy rice to the ground chicken, season with salt and black pepper to taste, beat in the egg, and mix thoroughly. With wet hands (dipped in cold water), shape the patties, dredge them in flour, and fry them in hot oil until golden on both sides. Then add a little water to the pan — enough to come halfway up the patties — which helps them rise and turn juicy and plump. Cover the pan and cook for about 20 minutes, checking now and then and turning the patties. Once the liquid has cooked off and the patties are done, take them off the heat. Serve with a vegetable salad or fresh vegetables. Chicken and rice patties easily stand on their own without a side dish, or work as a sandwich filling or an addition to a bun. Enjoy!
- Tip: For consistently good rice dishes, it helps to learn how to choose rice and the tricks to cooking it well.
- Every oil is only good up to a certain point — its smoke point, above which it starts to burn and forms harmful compounds. It's worth knowing each oil's smoke point so you can pick the best one for frying.
- The wrong pan can ruin even the best recipe, so choose a skillet suited to what you're making.
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Rice - 344 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- Minced chicken - 143 kcal/100g
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