Chicken Potato Patties

 What a nice winter project dish. After making your cxhicken stock using chicken soup bones, remove the chicken meat from the bones. That extra meat can be used to either add to your soup or stored in the freezer for later use. This dish is utilizes two leftovers, to make a savory snack, appetizer or side dish. Mixing the chicken shreds to leftover mashed potatos, makes a nice bite of delisciousness. 

Ingredients

3 Cups of leftover mashed potatoes

2 Cups of Galli Family Farm Shredded Chicken

1 Large Galli Family Farm Egg

½ cup Breadcrumbs

Salt to taste

Pepper to taste

¼ Cup Chopped Fresh Parsley

0r dried parsley

1 tsp. each of:

Smoked Paprika

Turmeric

Garlic Powder

Onion Powder

Directions

In a large mixing bowl, beat one large egg. Add all the ingredients to the bowl. Mix well using a hand wet with chilly water. Form into 5 inch wide by ½ inch thick patties. Coat the outside with a thin layer of breadcrumbs. Heat a skillet with a thin layer of Avocado Oil or Olive Oil. When hot place patties in pan. Let sizzle for 3 to 5 minutes on each side, or until a brown crust forms, then flip. Once finished, remove from heat and serve.

 Special diet information

For Gluten Free, replace the breadcrumb with rice flour or any other flour substitute.

Serve with Apple Sauce.