Garlic Chicken & Potato Patties (Electric Grill)
Nutrition
Think of these as draniki's high-protein cousin. Grated potato mixed with ground chicken, bound with egg and a touch of flour, then pressed on a contact grill until golden and crispy. The grill marks add texture that you just can't get from a pan.
The key is squeezing the excess water from the grated potato — skip this step and you'll end up with a soggy mess instead of crispy patties. A quick soak in cold water removes surface starch, and a good squeeze after draining gets rid of the moisture.
At 59g of protein in a single serving, this is one of the most protein-dense meals you can make with minimal effort. If you're tracking your intake, our daily calorie calculator can help you see how this fits into your day. And if you're looking for more high-protein options, try our smoky paprika air fryer chicken breast for a lighter alternative at just 277 calories.
Ingredients
- 12.3 oz (350g) potato, peeled and grated
- 8.8 oz (250g) ground chicken
- 1 large egg
- 2 tbsp all-purpose flour
- ½ tsp garlic powder
- Salt and black pepper to taste
- Oil spray for the grill
Instructions
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Step 1: Grate and soak the potatoes
Peel and grate on the coarse side. Soak in cold water for 5 minutes, then drain and squeeze out as much liquid as possible. This removes excess starch and prevents soggy patties.
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Step 2: Mix the batter
Combine the squeezed potato, ground chicken, egg, flour, garlic powder, salt, and pepper in a bowl. Mix until evenly combined.
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Step 3: Preheat the grill
Heat your electric contact grill to 375°F (190°C). Lightly spray both grill plates with oil.
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Step 4: Grill the patties
Divide the mixture into 2–3 portions and spread onto the grill. Close the lid and cook for 12–15 minutes until golden brown with visible grill marks. The chicken should reach an internal temp of 165°F (74°C).
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