Chicken, Vegetable & Rice Patties Recipe
These patties are a hit with the kids. They are a great way to use up leftover chicken (or any meat/poultry) and are packed with protein and nutrients. Serve with a big salad for a full meal.
This recipe was part of a “cook once, eat twice” spread in the magazine that offered ways to repurpose your leftovers from one recipe to another. To see where the leftovers used in this recipe came from, check out this Easy Roasted Chicken & Vegetables recipe.
- 3 cups jasmine rice cooked
- 2 cups leftover roasted chicken roughly chopped
- 1-2 cups leftover vegetables roughly chopped
- 3 spring onions finely sliced
- 2 cups grated mozzarella cheese divided
- 3 eggs lightly beaten
Preheat the oven to 400°F. Lightly grease the cups of a 12-cup muffin pan.
In a large bowl, add cooked rice, chicken, vegetables, onions, half of the cheese, and eggs. Mix well.
Spoon mixture into each muffin cup to ¾ full. Top each with remaining half of cheese.
Bake for about 15 minutes until the tops begin to turn golden brown and cheese is melted. Remove from oven and let sit in the pan for a few minutes. Loosen the edges with a knife and remove; place on a plate to cool slightly.
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