High protein, veggie packed, chicken patties - perfect for meal prep

Ingredients

• 500 g Chicken Thighs, skinless (trimmed of excess fat, cut into chunks for processing)
• 1 medium Carrot (peeled and grated)
• 2 stalks Green Onion (white and green parts sliced thinly)
• 1/2 cup Corn Kernels (fresh, canned, or frozen (thawed))
• 1/2 cup Red Bell Pepper (diced)
• 1 small Jalapeño (finely chopped, seeds optional for less heat)
• 2 Tbsp Vegetarian Oyster Sauce (adds umami without animal products)
• 1 Tbsp Soy Sauce (low‑sodium preferred)
• 1/2 tsp Black Pepper (freshly ground)
• 2 Tbsp Cornstarch (helps bind the patties)
• 1 Large Egg (room temperature)

Instructions

1. Prepare the vegetables

   Grate the carrot, slice the green onions, dice the red bell pepper, finely chop the jalapeño, and measure out the corn kernels.

   Time: PT5M

2. Process the chicken

   Place the chicken thigh pieces into the food processor and pulse until a fine, slightly sticky paste forms—about 30 seconds. Scrape down the sides as needed.

   Time: PT5M

3. Combine all ingredients

   In a large mixing bowl, add the processed chicken, all prepared vegetables, vegetarian oyster sauce, soy sauce, black pepper, cornstarch, and the egg. Mix with a spatula until evenly incorporated.

   Time: PT5M

4. Form the patties

   Divide the mixture into 8 equal portions (about 100 g each) and shape each into a flat round patty about 1 cm thick.

   Time: PT5M

5. Pan‑fry the patties

   Heat a large skillet over medium‑high heat, add a thin layer of oil, and once shimmering, place the patties in a single layer. Cook 7‑8 minutes on the first side, then flip and cook another 7‑8 minutes until golden brown and the internal temperature reaches 165 °F.

   Time: PT15M

   Temperature: Medium‑high heat

6. Rest and serve

   Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Let rest 2 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

10 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Thighs, skinless: Ground chicken, Turkey thigh meat
• Instead of Carrot: Shredded zucchini, Parsnip
• Instead of Green Onion: Chives, Leeks
• Instead of Corn Kernels: Diced bell pepper, Peas
• Instead of Red Bell Pepper: Yellow bell pepper, Poblano pepper
• Instead of Jalapeño: Serrano pepper, Red pepper flakes
• Instead of Vegetarian Oyster Sauce: Mushroom soy sauce, Hoisin sauce (reduced sodium)
• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Black Pepper: White pepper
• Instead of Cornstarch: All‑purpose flour, Potato starch
• Instead of Large Egg: Egg white (2), Flax egg (1 Tbsp flaxseed + 3 Tbsp water)

Equipment Needed

• Food Processor
• Mixing Bowl
• Grater
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Spatula or Hands
• Large Skillet or Frying Pan
• Plate for Resting Patties
• Paper Towels

Critical Steps — Do Not Skip

• Process the chicken until a fine paste forms
• Mix the ingredients just until combined
• Cook patties 7‑8 minutes per side until internal temperature reaches 165 °F

Chef Tips from the Video

• Use skinless chicken thighs for maximum juiciness; thighs stay moist better than breast meat.
• Pat the cooked patties on paper towels to keep the crust crisp.
• Serve with a simple slaw or a drizzle of sriracha mayo for extra flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap individually in parchment and freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vegetable mixture and keep refrigerated for up to 24 hours before forming patties.
• Form patties, place on a tray, freeze solid, then transfer to a zip‑top bag for long‑term storage.

Frequently Asked Questions