Corn-and-Chicken Patties With Basil Sauce
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces whole onion or 7 ounces chopped ready-cut onion (1⅔ cups)
- 1teaspoon canola oil
- 2ears corn or 1 heaping cup corn kernels
- 8ounces skinless, boneless chicken breasts
- ⅓cup dry bread crumbs
- 1tablespoon hot-sweet mustard
- ½teaspoon ground cumin
- Black pepper to taste
- 6tablespoons nonfat yogurt
- 2tablespoons reduced-fat sour cream
- 8 to 10large leaves basil (to yield 2 tablespoons chopped)
Nutritional analysis per serving (2 servings)
517 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 72 grams carbohydrates; 8 grams dietary fiber; 15 grams sugars; 39 grams protein; 325 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop onion, if whole.
- Step 2
Heat large nonstick pan over very high heat. Add oil, and reduce heat to medium high.
- Step 3
Saute onion until it begins to brown. Do not wash out pan.
- Step 4
Scrape off kernels. Put corn and chicken into food processor; grind.
- Step 5
Add bread crumbs, mustard, cumin and pepper to food processor. Mix well. Stir onion into the mixture.
- Step 6
Shape 6 or 7 patties. Brown on both sides in the pan used for the onion, cooking for about 10 minutes.
- Step 7
Mix yogurt and sour cream.
- Step 8
Wash, dry and chop basil, and stir into the sour cream and yogurt. Serve with the patties.
Private Notes
Comments
I agree this recipe was unexpectedly tasty. I made my own sauce using mayo, yogurt, and hot sweet mustard because I didn't think I'd like the basil sauce. Yummy.
I agree this recipe was unexpectedly tasty. I made my own sauce using mayo, yogurt, and hot sweet mustard because I didn't think I'd like the basil sauce. Yummy.
Surprisingly delicious! I honestly thought this might be good but not great, but addition of corn and browned onions gave a depth of flavor that made these the best chicken patties I’ve ever had. I added salt to both the onions and the meat before grinding, and I used thighs instead of breasts which may have helped enhance the flavor. The basil sauce was a nice addition to scrambled eggs the next day.
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