Frozen Chicken PattiesI know this is labeled as kid food, but the grown-ups at our house love these chicken patties, too. I love that the recipe is allergen-free. There are no eggs, gluten, corn, soy, or any of the other top 8 allergens in the recipe. Not only is it safe for many people’s allergies, it’s really easy – just throw the stuff in the food processor and let it go!

However, this recipe deserves Best-of-the-Web status, but only after some minor tweaking. We substitute pureed veggies (or baby food, since we’ve got a ton of that lying around) for the applesauce, add some more seasonings (oregano is a good place to start), and bake them instead of frying them (easier to mass-produce that way). Some of us like the patties dipped in applesauce, others prefer to use mustard. Of course, you can change all that up according to your family’s taste. This is really a super-versatile recipe.

These do really well in the freezer. Just flash freeze the cooked patties, pop them in a labeled baggie, and you’re good to go. I recommend cooking the patties about ¾ of the way, then freezing them, as that helps preserve the moisture during the reheating process. If you do this, just spread them out on a cookie sheet and reheat at 350 F. Make sure the internal temp reaches 165 F, of course.

Chicken Patties (gluten-free, egg-free)

  • 1 boneless, skinless chicken breast half (about 7 ounces), cut into 2-inch pieces
  • 2 scallions, coarsely chopped  (or onions, or dried minced onion – whatever’s handy)
  • 3/4 cup cooked quinoa, room temperature
  • 3 tablespoons applesauce, plus more for dipping
  • 1/4 teaspoon salt (optional)
  • 3 tablespoons olive oil, or canola oil
  1. Pulse chicken and scallions in a food processor until coarsely pureed. Transfer to a large bowl. Stir in quinoa, applesauce, and salt, if desired. Form into 2-inch patties that are 1/2 inch thick. Patties can be refrigerated up to 2 days or frozen up to 1 month until ready to cook.
  2. Heat oil in a medium skillet over medium-low heat. Add patties to skillet; cook, turning once, until golden brown and cooked through, about 4 minutes per side. Serve warm with applesauce.