Chicken and cilantro? Say no more

Cumin-Cilantro Chicken Patties. Add this to your list of things to do with leftover rotisserie or...
(Photo for The Washington Post by Deb Lindsey)
Story by Bonnie S. Benwick
(The Washington Post)
Wed, Apr 17, 2013
Share this

Add this to your list of things to do with leftover rotisserie or roast chicken. The recipe is from Jennifer Perillo’s new cookbook; we are big fans of this food blogger (, consulting editor, recipe developer and Brooklyn mom.

She offers family cooking with integrity and care for ingredients while keeping a budget and young palates in mind.

Here, she used flavors and ingredients introduced to her girls through homemade tacos “to keep a sense of familiarity,” she writes in the book. The patties are easy to assemble and can be cooled, stacked, wrapped and frozen, so make the whole batch — or double it. They can be reheated on a baking sheet in a 350-degree oven.

Note to cumin haters: I’m not sure why the spice gets top billing here. It’s barely perceptible, so don’t worry.

Serve on slider-size buns or atop a salad.

Cumin-Cilantro Chicken Patties

  • About 6 1/2 ounces boned, skinned roast chicken
  • 1/4 cup loosely packed cilantro leaves
  • 1 small yellow onion
  • About 1/2 cup canola or grapeseed oil, for frying
  • 1 large egg
  • 1/8 to 1/4 teaspoon ground cumin
  • 1/4 cup plain dried bread crumbs
  • Flaked sea salt or kosher salt, for sprinkling

Finely chop the meat to yield 1 1/2 cups; transfer to a mixing bowl. Finely chop the cilantro and onion (together is OK), adding them to the bowl.

Pour the oil into a medium skillet to a depth of about 1/4 inch. Heat over medium-high heat until the oil shimmers.

Meanwhile, line a baking sheet with a few layers of paper towels, then place a wire rack over the paper. Lightly beat the egg, then add it to the bowl, along with the cumin and bread crumbs. Stir until well incorporated.

Divide the chicken mixture into 6 equal portions. Shape each one into a 3-inch disk that’s about 1/2-inch thick; the mixture will barely hold together. Add 3 or 4 of them to the skillet (or as many as will fit without crowding the pan); cook for 2 to 3 minutes, until they are browned on the bottom; turn them over and cook for 2 or 3 minutes on the second side until nicely browned. Transfer to the rack to drain; immediately sprinkle lightly with salt. Repeat with the remaining chicken patties.

Serve warm. Makes six 3-inch patties.

Per patty: 120 calories, 11 grams protein, 5 grams carbohydrates, 7 grams fat, 1 gram saturated fat, 65 milligrams cholesterol, 70 milligrams sodium, 0 grams dietary fiber, 0 grams sugar

— Adapted from Perillo’s “Homemade With Love: Simple Scratch Cooking From In Jennie’s Kitchen” (Running Press, 2013)

Chicken, Food, recipes
blog comments powered by Disqus