Baked Chicken and Vegetable Patties with Creamy Potato Mash and Tomato Sauce

Serving: Best served hot with a side of steamed vegetables or a green salad.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat patties in the oven at 350°F (175°C) for 10 minutes or until warm.

Variations
Cheesy Patties: Add ¼ cup grated Parmesan to the mixture for extra flavor.

Spicy Version: Add ½ teaspoon chili flakes for a little heat.

Low-Carb Option: Swap mashed potatoes for mashed cauliflower.

FAQ
Q: Can I make the patties ahead of time?
A: Yes! You can shape the patties and refrigerate them for up to 24 hours before baking.

Q: Can I freeze the patties?
A: Yes! Freeze uncooked patties in a single layer, then transfer to a freezer bag. Bake from frozen, adding 5-7 extra minutes.

Q: Can I pan-fry the patties instead of baking?
A: Absolutely! Heat 1 tablespoon of oil in a skillet and cook patties for 4-5 minutes per side until golden and fully cooked.

Enjoy these Baked Chicken and Vegetable Patties—a delicious, nutritious, and comforting meal for any day of the week!