Spring is almost here, and lately, I’ve been focusing on delicious low-fat recipes. I’ve gathered quite a few, but there’s one dish I almost didn’t realize was low-fat because it’s just so tasty—Veggie Chicken Patties.
That dish is vegetable chicken patties.
I first came across it as a baby food recipe, but after making a few tweaks, it’s turned into a dish that even adults can’t resist. 
Here’s a little trick: shred the chicken breast. It gives the patties a much better texture than using whole chunks of chicken. Then, mix the shredded chicken with sweet carrots and cucumber, form them into little patties, and pan-fry them until golden and fragrant.
And if you don’t have lime sauce on hand, don’t worry—I’ve got you covered with two versions of a soul-satisfying dipping sauce, both spicy and mild.
With minimal oil and salt, and a perfect balance of protein and veggies, these veggie chicken patties are healthy, delicious, and ready to make your spring meals even more enjoyable.
Vegetable Chicken Patties 2.0
Ingredients:
- 1 zucchini
- 1 carrot
- 1 chicken breast
Instructions:
1、Use a grater or knife to finely shred the zucchini, carrot, and chicken breast.
2、Blanch the shredded zucchini and carrot in boiling water for 20 seconds. Remove and rinse with cold water to stop cooking, then squeeze out the excess moisture.
3、In a bowl, combine the shredded meat and veggies. Add 1 tablespoon of cooking wine, ½ tablespoon of soy sauce, ¼ teaspoon of black pepper, and 2 tablespoons of cornstarch. Mix well. Divide the mixture into 30g portions, roll them into balls, then flatten each one into a patty.
4、Heat a pan over medium-low heat, add ½ tablespoon of oil (I use olive oil), and cook the patties for 2-3 minutes on each side until golden and crispy. Once both sides are cooked, remove from heat.
Versatile Dipping Sauces
Spicy Classic Version
- 1 tablespoon sliced red chilies
- 1 tablespoon sliced small chilies
- 1 tablespoon minced garlic
- ½ tablespoon roasted white sesame seeds
- ½ tablespoon coarse chili flakes
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon aged vinegar
- ½ tablespoon sesame oil
- 3 tablespoons warm water
Mix all the ingredients together until well combined.
Lazy Non-Spicy Version
- 4 tablespoons zero-fat oil & vinegar dressing
- ½ tablespoon chopped green onions
- ½ tablespoon minced onion
- ½ tablespoon white sesame seeds
- 2 tablespoons warm water
Stir everything together and enjoy!
These veggie chicken patties are the perfect combination of low-fat, nutritious, and satisfying. A great choice for anyone looking to eat clean without sacrificing flavor! Enjoy this fresh spring dish while it’s hot!
