Six 3-inch patties
Serve on slider-size buns or atop a salad.
About 6½ ounces boned, skinned roast chicken
¼ cup loosely packed cilantro leaves
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1 small yellow onion
About ½ cup canola or grapeseed oil, for frying
1 large egg
¼ teaspoon ground cumin
¼ cup plain dried breadcrumbs
Flaked sea salt or kosher salt, for sprinkling
1. Finely chop the meat to yield 1½ cups; transfer to a mixing bowl. Finely chop the cilantro and onion (together is OK), adding them to the bowl.
2. Pour the oil into a medium skillet to a depth of about ¼ inch. Heat over medium-high heat until the oil shimmers.
3. Meanwhile, line a baking sheet with a few layers of paper towels, then place a wire rack over the paper. Lightly beat the egg, then add it to the bowl, along with the cumin and breadcrumbs. Stir until well incorporated.
4. Divide the chicken mixture into six equal portions. Shape each one into a 3-inch disk that’s about ½-inch thick; the mixture will barely hold together. Add three or four of them to the skillet (or as many as will fit without crowding the pan); cook for two to three minutes, until they are browned on the bottom; turn them over and cook for two to three minutes on the second side until nicely browned. Transfer to the rack to drain; immediately sprinkle lightly with salt. Repeat with the remaining chicken patties.
Nutritional information per patty: 120 calories, 11 g protein, 5 g carbohydrates, 7 g fat, 1 g saturated fat, 65 mg cholesterol, 70 mg sodium, 0 g dietary fiber, 0 g sugar
Adapted by The Washington Post from Perillo’s “Homemade With Love: Simple Scratch Cooking From In Jennie’s Kitchen” (Running Press, 2013).