Soft Low-Sodium Chicken Breast Patties
Healthy and Mild Low-Sodium Chicken Breast Patties for the Whole Family
Introducing incredibly tender chicken breast patties that melt in your mouth. Made with added tofu for extra moisture and a softer texture, these patties are low in sodium, making them a healthy choice for everyone in the family. Their mild and savory flavor is a hit with both children and adults, perfect as a special side dish.
Main Ingredients
- 150g Chicken breast
- 100g Soft tofu or firm tofu for pan-frying
- 50g Onion (about 1/4 small onion)
- 50g Green onion whites (about 1/4 stalk)
- 1 tsp Minced garlic
- 1 Egg
- 1 Tbsp All-purpose flour for coating
- 0.5 tsp Bamboo salt (or adjust to taste)
- A little grapeseed oil or cooking oil
- A pinch of ground black pepper
Cooking Instructions
Step 1
First, prepare all the ingredients for making the chicken breast patties. Rinse the chicken breast, pat it dry, and finely mince the onion and green onion.
Step 2
Drain the tofu by placing it in a sieve for about 10 minutes, or press it thoroughly with paper towels to remove excess moisture. Then, mash it finely using a fork or your hands.
Step 3
Finely mince the chicken breast using a knife. Mincing by hand results in a better texture than using a blender. If the pieces are too large, the patties may not hold together well or can be difficult to chew, so take your time with this step.
Step 4
In a large bowl, combine the minced chicken breast, minced onion, finely chopped green onion, mashed tofu, and minced garlic. Add the bamboo salt and pepper, and mix everything thoroughly until well combined.
Step 5
Knead the mixture with your hands for at least 5 minutes. Kneading until the chicken breast becomes sticky will help the patties hold their shape when frying, preventing them from breaking or cracking at the edges. The mixture should form a cohesive ball when you try to shape it.
Step 6
In a separate small bowl, lightly beat the egg. Also, prepare 1 tablespoon of all-purpose flour for dusting the patty mixture.
Step 7
Take portions of the kneaded mixture and shape them into flat, round patties about 3cm in diameter and 1cm thick. Lightly coat each patty with the all-purpose flour, shaking off any excess. Coating too thickly can make it taste floury, so aim for a thin layer.
Step 8
Dip each flour-coated patty into the beaten egg, ensuring it’s evenly coated on both sides. Gently press the patty to help the egg wash adhere well.
Step 9
Heat a non-stick pan over medium-low heat with a generous amount of grapeseed oil. Place the egg-coated patties in the pan. Be mindful of the heat; if the pan is too hot, the outside will burn before the inside cooks.
Step 10
Cook the patties until golden brown on one side, then flip and cook the other side until equally golden and cooked through. This usually takes about 3-4 minutes per side. Ensure they are cooked all the way to the center.
Step 11
Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. This will make them even more delicious and less greasy.
Step 12
Arrange the drained chicken breast patties attractively on a serving plate. Your healthy and flavorful low-sodium chicken breast patties are now ready to be enjoyed! They taste best served warm.
