Easy Chicken Parmesan Patties

Chicken from a can gets a bad wrap- but this can be converted into a paleo, delicious and grain and gluten free dish!
Servings 1
Author Arman @ thebigmansworld


  • • 1 can of chicken in spring water or 200 grams of cooked shredded chicken breast
  • • 1/2 zucchini finely grated with liquid squeezed out
  • • 1/2 cup baby spinach finely chopped
  • • 1/8-1/4 cup of shredded parmesan cheese
  • • 1 large egg
  • • 1/2 tsp garlic powder
  • • 1/2 tsp onion powder
  • • 1/2 tsp mixed herbs
  • • 1/2 tsp red pepper flakes optional


  • 1. In a large mixing bowl, add the shredded chicken breast, grated zucchini and baby spinach. Mix until well combined. Add the garlic powder, onion powder, mixed herbs, red pepper flakes and shredded parmesan cheese and mix until fully incorporated.
  • 2. In a small bowl, whisk the egg until frothy. Add the egg to the chicken mixture and mix in the batter.
  • 3. Coat a frying pan with oil and heat on medium until hot. Form the batter into five to six palm sized patties and 2 patties at a time, cook in the frying pan.
  • 4. Fry each patty for approximately 2-3 minutes, flip and cook for another 2-3 minutes until golden on the exterior.
  • 5. Serve with sriracha, hot sauce and a side of potatoes.


These patties are fantastic hot or cold- and can be made in advance and refrigerated for up to 5 days or frozen for up to two months