When I make chicken soup, I always question, what to do with the chicken pieces. Sometimes, I shred it all and freeze the pieces to add to some of the containers of soup, I also freeze. Other times, I make a dish out of the chicken. If I bake it with a sauce, it is good. Other times, I shred the chicken and make patties.
That is what I did, today, and I topped them with smoked paprika for added flavor. Often, I shred the chicken in the food processor and I get more of a minced chicken. I like to have a more meaty texture so this time, I took the bench scraper and used it and it made a decent texture.
I have said it before and I am going to repeat myself. I love this tool and use it, almost daily. Have you ever spilled flour or sugar on the counter? Sure, you have and if you really haven't, please don't tell me about it. I spill much too often. I use this scraper to pick up the sugar or whatever else and it gets every grain. I use this to chop, slice and dice and then pick it all up with the tool. Chop your nuts with this and you get the right size. This is my handy dandy favorite.
Smoky Chicken Patties
3/4 chicken, chopped
1 cup potato flakes or mashed potatoes
1/2 onion, finely chopped
1/4 cup vegetable broth
1 teaspoon smoked paprika
1/4 teaspoon black pepper
1 teaspoon parsley
Preheat oven to 350 degrees F.
Mix everything together except the paprika. Form into patties. I used an ice cream scoop and then flattened the patties to between 1/4 and 1/2 inch in height.
Sprinkle paprika on top lightly.
Bake for 20 minutes at 350 degrees.
Eat and enjoy.
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