I had some leftover cooked chicken breasts, so I put them in the Cuisinart along with an egg, a little flour, and some salt. I puréed the crap out of it until it formed a little homogenous ball in the bowl. Then I formed these into little patties about two inches across, which I breaded and fried to a beautiful golden brown.
As experimental dishes go, I had a decent hit rate: 75% favorable, with Mike, Jack, and me declaring them "yum." Henry, on the other hand, didn't think they were anything like the school chicken patties and gave 'em the thumbs down.
I'm still very happy with this recipe, because using wholesome ingredients I was able to approximate something that resembled an institutional chicken patty, but without the laundry list of unpronounceable chemicals and weird fillers that are usually added. I created a healthful dish that pretty much any kid would enjoy. Any kid but Henry, that is.
But I'll soldier on, as I always do. The other day I resubscribed to Everyday Food. The boys won't know what hit them when I start laying the new recipes on them!
Close-to-Institutional Chicken Patties
1 1/2 c. cooked chicken
1/2 t salt
1 T flour plus 3/4 c. flour
3/4 c. breadcrumbs
1/4-1/2 c. vegetable oil
In a food processor, purée the chicken, one of the eggs, salt, and 1 T. flour until the mixture forms a ball. Form the mixture into patties about two inches across. Beat the second egg in a small bowl, then put the remaining flour and the breadcrumbs into two separate bowls. Bread each patty by first coating it in flour, then dipping it in the egg then the breadcrumbs. Heat the oil in a skillet (it should come up to a depth of about 1/4"), then fry the patties until they are golden brown on both sides.