The mayonnaise and crushed crackers hold these chicken patties together. The golden-brown crust keeps them together after they are cooked so they can be eaten plain or on a bun.
These patties are a good emergency food option. The recipe is quick to prepare, and the cooking is fast so there is a low fuel requirement. It’s also a good way to use up the mayonnaise in the cooler when the power is out.
CHICKEN PATTIES (Pantry Cooking II)
1 can (12 to 13 ounces) chicken, drained and shredded (about 1-1/2 cups)
1/2 cup crushed saltine crackers
1/3 cup regular mayonnaise
1 tablespoon dried onion
2 tablespoons lemon juice
1/8 teaspoon pepper
1/4 teaspoon garlic powder
Combine ingredients thoroughly. Shape into 4 patties for sandwiches or 6 for meat patties. Cook in a heavy non-stick pan over medium to medium-high heat for 3 to 5 minutes on each side or until golden brown and crusty. For sandwiches, serve on toasted bread with mustard, mayonnaise, and dill pickle. Makes 4 sandwiches or meat patties for 3.
