Easy Homemade Chicken Patties

These crispy chicken patties transform leftover or purposely-cooked chicken breast into golden-brown, restaurant-quality patties - already-cooked chicken that gets pulsed in a food processor with eggs, mayonnaise, Dijon mustard, garlic, and savory seasonings (thyme, cayenne, black pepper) until it becomes cohesive, moldable mixture that holds together beautifully, shaped into uniform quarter-cup portions, dredged in breadcrumbs that create that essential crunchy coating, then pan-fried in shimmering olive oil until the exterior becomes deeply golden and shatters satisfyingly when you bite in while the interior stays moist, tender, and packed with flavor from the binding ingredients and seasonings. What makes these patties so brilliant is how they solve the perpetual problem of what to do with leftover cooked chicken - rather than eating dry, reheated chicken breast or mixing it into bland casseroles, you transform it into something genuinely exciting with crispy texture and concentrated flavor that feels like a completely different meal, while the make-ahead and freezer-friendly nature means you can batch cook dozens of patties when you have time, freeze them uncooked, and fry them individually for fresh-tasting, quick meals anytime. The technique of using pre-cooked chicken rather than raw ground chicken is genius for several reasons: it eliminates food safety concerns about undercooking ground poultry, creates more uniform texture since cooked meat processes more cleanly in the food processor, speeds up cooking time dramatically since you're just crisping the outside rather than cooking meat through, and provides practical solution for using leftovers that would otherwise go to waste or be eaten reluctantly.

The first time making these reveals how ingeniously simple the technique is - watching the food processor transform cooked chicken and binders into cohesive mixture that shapes easily demonstrates the power of proper equipment and technique. That moment when you bite into the first patty and get the textural contrast of shatteringly crisp breadcrumb coating followed by moist, flavorful chicken creates satisfaction. Tasting how the Dijon, garlic, and herbs create depth that makes these taste restaurant-quality rather than like reheated leftovers proves that proper seasoning and technique elevate simple ingredients.

Ingredients - What You Need and Why

• Cooked chicken breast: about one pound (three to four cups chopped, or approximately two large breasts) provides the protein base; using already-cooked chicken is essential to this recipe's success and speed - you can use leftover roasted, poached, grilled, or rotisserie chicken; the chicken should be completely cool before processing; cooked chicken processes more uniformly than raw in the food processor, creating better texture; boneless, skinless breasts work best though you can use thighs for more flavorful, juicier patties; avoid overcooked, dried-out chicken which makes dry patties even with binders
• Eggs: two large eggs act as the primary binding agent holding the processed chicken together into patties that don't fall apart during cooking; eggs also add moisture, richness, and help create tender texture rather than dry, crumbly patties; the proteins in eggs coagulate during cooking creating structure
• Mayonnaise: about one-quarter cup adds crucial moisture and fat that keeps the patty interiors juicy rather than dry; mayonnaise's emulsified oil and eggs contribute richness and help bind; this is what prevents these from tasting like dry, reheated chicken; full-fat mayo works best though light mayo can substitute
• Dijon mustard: about two tablespoons adds tangy, sharp, slightly spicy flavor that provides complexity and depth; Dijon's acidity brightens the rich chicken and mayo while its mustard seeds add subtle texture; yellow mustard substitutes but is milder and less sophisticated
• Fresh garlic: two to three cloves minced add pungent, savory depth essential to flavorful patties; garlic powder (one teaspoon) substitutes in a pinch but fresh tastes dramatically better; the garlic gets blended throughout ensuring every bite has flavor
• Dried thyme: about one teaspoon provides herbal, slightly minty, earthy notes that complement poultry beautifully; thyme is classic chicken seasoning that signals "this is real cooking, not processed food"; fresh thyme (one tablespoon) substitutes though dried is more convenient and distributes better in the mixture
• Cayenne pepper: about one-quarter to one-half teaspoon adds subtle heat and depth without making patties spicy; cayenne's clean heat brightens flavors; omit entirely for completely mild version or increase for those who love heat
• Black pepper: about half a teaspoon provides essential peppery bite and aromatic depth
• Salt: about one teaspoon (or to taste) is crucial for bringing out all other flavors; the amount needed varies based on how seasoned your cooked chicken was; always taste the mixture and adjust
• Breadcrumbs: about one to one and a half cups for coating provides the essential crispy exterior; regular dried breadcrumbs, panko (Japanese breadcrumbs - creates extra-crispy coating), or homemade breadcrumbs all work; seasoned breadcrumbs add extra flavor though plain lets you control seasoning; the breadcrumbs should coat the patties completely creating barrier between the moist interior and hot oil
• Olive oil: about one-quarter to one-half cup for pan-frying provides the fat medium that crisps the breadcrumb coating; olive oil's high smoke point (extra light olive oil especially) handles frying temperatures well; vegetable oil, canola oil, or sunflower oil substitute; you need enough oil to come about one-quarter inch up the sides of the patties for proper frying

How to Make Crispy Chicken Patties - Step by Step

Process the cooked chicken mixture:

Ensure your cooked chicken is completely cool - warm chicken creates condensation that makes the mixture too wet and difficult to handle. Cut the chicken into roughly one to two-inch chunks so it processes more easily. Add the chicken chunks to your food processor bowl along with two eggs, one-quarter cup of mayonnaise, two tablespoons of Dijon mustard, two to three minced garlic cloves, one teaspoon of dried thyme, one-quarter to one-half teaspoon of cayenne pepper, half a teaspoon of black pepper, and one teaspoon of salt (adjust based on how seasoned your chicken was originally). Secure the food processor lid and pulse about ten to fifteen times using the pulse button - you want the mixture to be finely chopped and cohesive but not completely pureed into paste. The texture should resemble finely ground chicken with some slightly larger pieces remaining for texture, and everything should be evenly distributed with no large chicken chunks or unmixed pockets of egg or mayo. Scrape down the sides of the bowl halfway through to ensure even processing. The mixture should hold together when pressed but not be mushy or paste-like. If it seems too dry and won't hold together, add another tablespoon of mayo; if it's too wet and loose, add one to two tablespoons of breadcrumbs directly into the mixture. Transfer the processed chicken mixture to a bowl. At this point, you can refrigerate the mixture for thirty minutes if you have time - this firms it up slightly making patties easier to form and handle, though this step is optional if you're in a hurry.

Form and bread the patties:

Set up your breading station: place your breadcrumbs (about one to one and a half cups) in a shallow dish or plate. Have a clean plate or baking sheet lined with parchment paper ready for the formed, breaded patties. Using a quarter-cup measuring cup or portion scoop, scoop out the chicken mixture - each scoop makes one patty. Using your hands (slightly damp hands prevent sticking), shape each portion into a patty about half an inch thick and three inches in diameter. Don't make them too thick or the centers won't heat through properly; don't make them too thin or they fall apart easily. Aim for uniform thickness so they cook evenly. Once shaped, place the patty in the breadcrumbs. Use your hands or a fork to flip and press gently, coating both sides and edges completely and evenly in breadcrumbs. Press the breadcrumbs gently into the surface so they adhere well - loose breadcrumbs fall off during cooking creating mess. Place the breaded patty on your prepared plate or baking sheet. Repeat with remaining mixture - you should get about eight to ten patties depending on size. If you have time and patience, refrigerate the breaded patties for fifteen to thirty minutes before frying - this helps them hold their shape better and prevents them from falling apart when they hit the hot oil, though again this is optional if you're rushing.

Pan-fry until golden and crispy:

Heat a large skillet (at least ten to twelve inches diameter) over medium heat. Add enough olive oil to come about one-quarter inch up the sides - approximately one-quarter to one-half cup depending on your pan size. Let the oil heat for about two to three minutes until it shimmers and a breadcrumb dropped in sizzles immediately. Don't let it smoke - reduce heat if needed. Carefully place the breaded patties in the hot oil without crowding - leave at least one inch between patties. Depending on your pan size, you'll likely need to work in batches, cooking three to four patties at a time. Let them cook undisturbed for three to four minutes on the first side. Resist the urge to move or flip them too early - they need time to develop that golden crust. You'll know they're ready to flip when the edges look golden and the bottom is deeply browned - peek carefully with a spatula to check. Using a thin, flexible spatula, carefully flip each patty. The first side should be deeply golden brown and crispy. Cook the second side for two to three minutes until equally golden and crispy. The patties should be heated through completely (they're already cooked, so you're just crisping and warming). Transfer finished patties to a wire rack set over a plate or baking sheet - this prevents them from getting soggy by allowing steam to escape from all sides rather than getting trapped underneath if you stack them on a plate. Let them rest for two to three minutes before serving. Repeat the frying process with remaining patties, adding more oil between batches if needed and allowing the oil to reheat before adding more patties.

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Understanding that these chicken patties are essentially a form of croquette (mixture of cooked meat bound with eggs and other ingredients, breaded and fried) helps you appreciate this as part of a broader culinary tradition of transforming leftovers into new dishes rather than just a random recipe.

Understanding Chicken Patty Variations and Global Context

Chicken patties or croquettes appear across many culinary traditions, each culture adapting the basic concept of binding cooked meat with binders and frying. Russian kotlety use ground meat with breadcrumbs and onions. Japanese korokke typically use potatoes mixed with meat. Middle Eastern kibbeh feature bulgur and meat. French croquettes combine béchamel with meat or seafood. American chicken patties evolved from European croquette traditions, becoming commercialized in the mid-20th century as frozen convenience foods. The homemade version reclaims the concept from processed food territory, demonstrating that these can be wholesome, delicious meals when made with quality ingredients and proper technique. The use of leftover chicken specifically addresses food waste - a concern that historically drove much recipe development as frugal cooks created ways to transform yesterday's roast into today's exciting meal. Understanding this context helps you see these patties not as knockoffs of frozen commercial products but as legitimate cooking technique with historical roots and practical modern applications for reducing waste while creating meals people actually want to eat.

Troubleshooting Common Chicken Patty Problems

Even with straightforward technique, sometimes chicken patties don't turn out perfectly, but understanding solutions prevents frustration and wasted ingredients. If patties fall apart during cooking, you either didn't process the mixture enough (large chicken chunks don't bind well), used too little egg or mayo as binder, made patties too thick or large, or flipped them too early before a crust formed - process until uniform and finely chopped, ensure proper binder ratios, make smaller/thinner patties, and wait the full three to four minutes before flipping. When patties are dry and crumbly inside rather than moist and tender, you used overcooked, dried-out chicken to start with, didn't add enough mayo, or overcooked them - always use properly cooked (not dried out) chicken as your base and don't overcook during frying since the chicken is already cooked through. If the coating falls off rather than staying attached, the breadcrumbs weren't pressed firmly enough onto the patties, the oil wasn't hot enough, or you moved the patties too much during cooking - press breadcrumbs firmly, ensure oil is properly heated before adding patties, and don't disturb them until ready to flip. Patties that are greasy and soggy rather than crispy absorbed too much oil because the oil temperature was too low, you didn't drain them on a wire rack, or you crowded the pan dropping oil temperature - maintain proper heat, always use a wire rack for cooling, and fry in batches. When the exterior burns before the interior heats through, your oil was too hot, the patties were too thick, or you used too-high heat - reduce to medium heat, make thinner patties (half-inch maximum), and ensure oil temperature is right (test with a breadcrumb - it should sizzle but not immediately burn). If patties taste bland despite seasonings, you didn't use enough salt (cooked chicken absorbs a lot of seasoning), the chicken itself was underseasoned, or you forgot to taste and adjust - always taste the raw mixture (it's safe since chicken is already cooked) and add more salt if needed.

Creating Flavor Variations and Creative Additions

While classic chicken patties are delicious, exploring variations prevents boredom and allows customization for different cuisines and preferences. For Italian-style patties, add one-half cup of grated Parmesan cheese to the mixture, replace thyme with dried Italian seasoning, and add one-quarter cup of minced sun-dried tomatoes for Mediterranean flair. Asian-inspired version includes one tablespoon of soy sauce, one teaspoon of sesame oil, minced ginger instead of garlic, and green onions mixed in, served with sweet chili sauce. Tex-Mex patties add cumin, chili powder, diced jalapeños, and shredded cheddar cheese to the mixture, serving in tortillas with salsa and avocado. Buffalo chicken patties mix in buffalo sauce and blue cheese crumbles, serving with ranch dressing. Greek-style includes crumbled feta, dried oregano, minced olives, and lemon zest, served in pita with tzatziki. Herb-crusted version adds fresh parsley, basil, and dill to the mixture while using panko for extra-crispy coating. BBQ chicken patties incorporate BBQ sauce into the mixture and brush with more while cooking. Bacon-wrapped variation wraps each patty in bacon before breading for smoky richness. Cheesy jalapeño poppers-style adds cream cheese, cheddar, and diced jalapeños. Pesto chicken patties swirl in basil pesto for bright, herbaceous flavor. Each variation maintains the fundamental binding and frying technique while exploring different flavor profiles that work for various occasions and cuisines.

Complete Meal Planning and Serving Suggestions

Understanding creative serving options maximizes these versatile patties' potential beyond just chicken burgers. For classic chicken burgers, serve on toasted buns with lettuce, tomato, pickles, onions, cheese, and your choice of condiments (mayo, mustard, ketchup, special sauce). Make gourmet burgers with arugula, caramelized onions, Swiss cheese, and aioli on brioche buns. Serve as protein over grain bowls with quinoa, brown rice, or farro topped with roasted vegetables, avocado, and tahini dressing. Create chicken patty sandwiches on crusty bread or ciabatta with pesto, roasted red peppers, and provolone. For salads, slice patties and arrange over mixed greens with your favorite salad toppings and vinaigrette. Serve alongside classic sides like french fries, sweet potato fries, coleslaw, potato salad, or mac and cheese for complete comfort food meal. Pair with healthier sides like roasted vegetables, steamed broccoli, green beans, or side salads for balanced dinner. Make sliders using small dinner rolls for parties or appetizers. Serve over pasta with marinara sauce and melted mozzarella for chicken parmesan-adjacent meal. For kids, serve with vegetable sticks (carrots, celery, cucumbers) and ranch for dipping. Create wrap sandwiches with tortillas, lettuce, tomatoes, and dressing. For breakfast, serve patties with eggs and toast for protein-packed morning meal. Pair with soup (tomato soup, chicken noodle, minestrone) for comforting lunch combination. The versatility means these work for virtually any meal occasion from casual weeknight dinners to game-day parties.

Storage, Reheating, and Meal Prep Strategies

Understanding proper storage and advance preparation maximizes convenience while maintaining quality and food safety. Store cooked, cooled chicken patties in airtight containers refrigerated for three to four days. Layer with parchment or wax paper between patties to prevent sticking. To reheat, use several methods: oven reheating produces best results - place patties on a baking sheet in 350°F oven for ten to fifteen minutes until heated through and crispy; air fryer works brilliantly at 375°F for five to seven minutes for crispy results; microwave is fastest but creates softer texture - heat in thirty-second intervals until hot, though the coating won't stay crispy; or reheat in a skillet with a bit of oil over medium heat for two to three minutes per side. For freezing (highly recommended for meal prep), you have two options: freeze uncooked patties (preferred method) - arrange breaded, uncooked patties on a parchment-lined baking sheet not touching, freeze until solid (about two hours), transfer to freezer bags or containers separating layers with parchment, freeze for up to three months; cook directly from frozen adding two to three minutes per side to cooking time. Or freeze cooked patties - cool completely, freeze on baking sheet until solid, transfer to freezer bags, freeze for up to three months; thaw in refrigerator overnight then reheat using methods above. For ultimate meal prep efficiency, make a double or triple batch, freeze in individual portions, and you have protein ready anytime. The chicken mixture itself can be made one to two days ahead and refrigerated before forming and cooking, allowing you to spread preparation across multiple days.

The Science of Binding and Breading for Crispy Coating

Understanding the chemistry and physics of breading and frying helps explain why technique matters and how to achieve optimal results. The binding process relies on several interactions: eggs contain proteins (albumin) that coagulate when cooked, creating matrix that holds ingredients together; mayonnaise contributes emulsified oil and additional egg proteins plus lecithin (emulsifier from egg yolks) that helps bind and adds moisture; the processed chicken's proteins interlock creating mechanical binding. These binders work together creating patties that hold shape during cooking. The breading serves multiple functions: creates barrier preventing moisture loss (keeping interior juicy), provides textural contrast through Maillard reaction creating hundreds of flavor compounds and brown color, and acts as insulation regulating heat transfer so exterior crisps before interior overcooks. When breaded patties hit hot oil (around 350°F), several processes occur: moisture in the breading rapidly evaporates creating steam that makes the coating puff and separate slightly from the patty creating airiness; starches in breadcrumbs gelatinize then dehydrate becoming rigid and crispy; proteins and sugars undergo Maillard reaction creating golden color and savory flavor; the coating acts as sponge initially absorbing oil but as it dehydrates and crisps, much of that oil drains away. Using a wire rack prevents steam from condensing underneath creating sogginess - air circulation allows remaining moisture to escape maintaining crispness. Understanding these processes explains why proper oil temperature, appropriate thickness, and cooling method all matter for optimal results.

Teaching Fundamental Cooking Skills

This recipe provides excellent opportunity to learn techniques that transfer broadly across cooking. Using a food processor properly - pulsing rather than continuously running, scraping down sides, achieving desired texture without over-processing - teaches equipment use applicable to making pesto, hummus, pie dough, and countless preparations. The skill of forming uniform portions (using measuring cups or scoops) teaches consistency important in all cooking from cookies to meatballs to dumplings. Learning proper breading technique - coating evenly, pressing gently so it adheres, setting up efficient breading station - applies to schnitzel, fish, eggplant parmesan, and any breaded foods. Understanding proper frying temperature and technique - heating oil adequately, not crowding pan, knowing when to flip, managing multiple batches - represents fundamental skill for all pan-frying from french toast to fish to fritters. The concept of using wire racks for cooling fried foods teaches professional technique that maintains optimal texture. Working with already-cooked ingredients to create new dishes teaches resourcefulness and reduces waste. For beginners, this recipe builds tremendous confidence because while it involves multiple steps (processing, forming, breading, frying), each step is straightforward and forgiving, yet the results look and taste impressive, proving that restaurant-quality food is achievable at home with basic skills and proper technique.

The Economics of Homemade Versus Store-Bought Frozen Patties

Understanding cost comparisons reveals significant savings while achieving superior quality and nutrition. Homemade chicken patties cost: one pound cooked chicken (five to seven dollars if buying specifically, or zero if using leftovers), eggs and mayo (one dollar), breadcrumbs and seasonings (one dollar), oil for frying (fifty cents) - total approximately seven dollars fifty for eight to ten patties, or seventy-five cents per patty when using purchased chicken, essentially free per patty when using leftovers. Compare this to: frozen chicken patties at grocery stores (six to ten dollars for eight to twelve patties, or seventy-five cents to one dollar twenty-five per patty), restaurant chicken sandwiches (six to twelve dollars each), or fast food chicken sandwiches (four to seven dollars). The homemade version costs roughly the same as budget frozen patties but dramatically less than restaurant versions, while providing superior quality - real chicken (not mechanically separated mystery meat), no preservatives or fillers, control over seasonings and salt levels, and fresher taste. When using leftover chicken, the economics become even more favorable since you're essentially getting free protein and preventing food waste. For families who regularly buy frozen chicken patties or restaurant chicken sandwiches, switching to homemade saves hundreds of dollars annually. The time investment (twenty minutes active work) is minimal, and batch cooking for the freezer means that future meals require zero active time - just frying from frozen.

Understanding Food Waste Reduction and Creative Leftover Usage

This recipe exemplifies sustainable cooking practices by transforming potential food waste into desirable meals. Food waste represents one of the largest environmental problems globally - roughly one-third of food produced is wasted, contributing to greenhouse gas emissions, wasted water and energy, and economic loss. At the household level, cooked chicken frequently goes to waste because people tire of eating plain leftovers and don't know creative ways to repurpose them. These patties solve that problem by completely transforming the leftover chicken's identity - it no longer tastes or looks like reheated leftovers but becomes a new dish people genuinely want to eat. This approach to leftovers - transforming rather than just reheating - encourages people to actually use what they have rather than letting it spoil. The freezer-friendly nature adds another layer of waste prevention: make patties when you have time and energy, freeze them, and you've created convenient future meals that prevent resorting to takeout or letting fresh ingredients spoil because you're too tired to cook. Understanding this broader context helps you appreciate recipes like this as not just convenient but also environmentally and economically responsible, teaching the important principle that "leftovers" don't have to mean "boring repeated meals" but can be ingredients for completely new, exciting dishes.

Cultural Context of Chicken Patties and Convenience Foods

Chicken patties occupy interesting space in American food culture as both convenience food staple and homemade possibility. Frozen chicken patties emerged in the 1960s-70s as part of the convenience food revolution, marketed to busy families wanting quick protein for sandwiches and dinners. They became particularly associated with school cafeterias and kids' meals at fast food restaurants, creating generational memories (both fond and not-so-fond) similar to fish sticks, chicken nuggets, and tater tots. This commercial ubiquity made chicken patties feel like inherently processed food that couldn't or shouldn't be made at home. The from-scratch movement challenges this assumption, demonstrating that many convenience foods are actually quite simple to make at home with better ingredients and superior results. Making chicken patties from scratch represents reclaiming agency over your food - choosing quality ingredients, controlling additives, and creating exactly the flavors and textures you prefer. It also teaches an important lesson: just because something is sold frozen and processed doesn't mean it's inherently complex or requires industrial production. Many convenience foods are actually simple preparations that became commercialized because they're profitable, not because they're difficult. Understanding this empowers home cooks to recreate (and improve upon) their favorite convenience foods rather than feeling dependent on commercial versions.

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This crispy chicken patties recipe represents the perfect intersection of practical sustainability and delicious convenience, proving that some of the most valuable recipes aren't necessarily the most impressive or complex but rather those that solve real problems - in this case, food waste and weeknight dinner stress - while teaching important lessons about transforming humble ingredients into something genuinely crave-worthy through proper technique and thoughtful seasoning. What makes this recipe genuinely valuable is how it reclaims leftover chicken from the wasteland of boring, obligatory meals-you-have-to-eat-because-you-cooked-too-much and transforms it into something your family actively requests and looks forward to, demonstrating that "leftovers" are only boring when we lack creativity and technique to reimagine them. The transformation of cooked chicken that's already been enjoyed once into crispy, golden patties with completely different texture, presentation, and eating experience shows that resourceful cooking isn't about scarcity or making do but rather about understanding ingredients deeply enough to envision multiple applications and being skilled enough to execute those visions successfully. Whether you're a meal prep enthusiast seeking efficient ways to use batch-cooked protein across different meals throughout the week, a parent trying to reduce food waste while feeding picky eaters who reject "leftovers" but happily eat "chicken burgers," a budget-conscious cook maximizing every dollar by ensuring no food goes to waste, someone building freezer stock of convenient ready-to-cook proteins for busy nights, or simply anyone who appreciates how crispy, juicy, well-seasoned chicken patties can satisfy in ways that plain reheated chicken never could, this delivers completely. The twenty-minute active time and minimal ingredient list make this realistic for actual busy weeknights rather than just leisurely weekend projects, while the three-month freezer storage means you can cook once and eat many times, embodying efficient cooking that respects both your limited time and your family's desire for varied, delicious meals. Once you've experienced how much better these taste compared to frozen store-bought versions with their mystery meat and off-putting texture, seen how excited family members get about eating chicken they would have rejected as boring leftovers, understood how the food processor and freezer combination creates a system for never wasting cooked chicken again, appreciated how mastering this one simple technique opens possibilities for endless flavor variations keeping meals interesting, and recognized how cooking that prevents waste while creating genuinely desirable food represents the highest form of culinary skill - not fancy technique or expensive ingredients but rather resourcefulness, creativity, and respect for the food, effort, and resources that went into producing it - you'll find yourself intentionally cooking extra chicken just so you can make these patties, experimenting with different seasonings and coatings to keep your freezer stocked with variety, confidently serving these to anyone knowing they're better than restaurant versions despite costing pennies and using leftovers, and understanding that truly impressive cooking often means taking the ordinary and overlooked - in this case, yesterday's chicken - and through knowledge, technique, and care, transforming it into something so delicious that its humble origins become completely irrelevant to everyone eating and enjoying it.

Frequently Asked Questions

→ Can I use raw chicken instead of cooked?

No, this recipe needs cooked chicken that's already prepared. You can use leftover rotisserie chicken, grilled chicken, or boiled chicken breasts.

→ How do I keep the patties from falling apart?

The eggs act as a binder. Make sure to blend everything well in the food processor and don't make the patties too thick. Chilling them for 10 minutes before frying also helps.

→ Can I bake these instead of frying?

Yes, you can bake them at 400°F for about 15-18 minutes, flipping halfway through. They won't be quite as crispy but still taste great.

→ What can I serve with these chicken patties?

They're perfect in burger buns with lettuce and tomato, or serve them alongside fries, salad, or coleslaw for a complete meal.

→ How long do leftovers last?

Store them in the fridge for up to 3 days in an airtight container. Reheat in the oven or air fryer to get them crispy again.

→ Can I freeze these patties?

Absolutely! Freeze them uncooked or cooked. Just place parchment paper between each patty and store in a freezer bag for up to 3 months.