Chicken Patties

Got leftover chicken? These patties are calling your name.

Cooked chicken gets mixed with egg, onion, salt, and pepper, shaped into patties, dredged in matzo meal, and fried until crispy and golden on the outside.

They’re the kind of old-school, no-waste cooking that Jewish grandmothers have been perfecting for generations.

Great for Passover, great for any Tuesday when you need to turn yesterday’s roast chicken into something new.

Kitchen Tips

• Chop or shred the cooked chicken very fine so the patties hold together well.
• Let the formed patties rest in the fridge for 15 minutes before frying. They’ll hold their shape much better in the pan.
• Fry in a generous amount of oil over medium heat. Rushing with high heat gives you a burnt outside and cold center.