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