Soy free comfort food was difficult to come by while we adjusted to Ammi's allergy. Daniel customized this recipe from several online for an approximation to chicken nuggets. It's a staple in our house because it's easy and easy to keep the shelf stable ingredients for days you can't make it to the grocery.
Author Daniel Carter
Ingredients
- 15 oz canned chicken - chunk or shredded
- ½ cup mayonnaise - try ⅓, because ¼ is too little
- 1 egg
- 2 bread heels - or slices
Choose one flavor variation:
Pesto
- 1 tbsp pesto - we prefer Trader Joe’s
Indian
- ??? turmeric - cumin, onion, garlic?
Mexican
- ??? chili - cumin, paprika, garlic onion?
Italian
- ??? oregano - rosemary, thyme
Instructions
Prepare toast...
- Toast bread until medium-dark (crispy)
- Cut and/or crumble toast into small pieces
Make separate mixes
- In one bowl, mix toast crumbs and chicken thoroughly.
- In separate bowl mix egg, mayo, and flavor variation.
- Combine mixes, stir well.
- The mixture should be moist enough to become patties. If it’s too dry add a teaspoon at a time of mayo.
Cook
- In a non-stick skillet on medium, spoon a large dip of mix then flatten into patty with spoon.
- Repeat until skillet is not quite full so you have room to flip.
- Cook until brown.
- Be sure the middle is cooked and the outside is browned.
EN 
ES 
FR 
DE 
DE_AT 
IT