Rush Hour Gourmet

Add this recipe from Jennifer Perillo's new cookbook to your list of things to do with leftover rotisserie or roast chicken.

Makes six 3-inch patties

About 61/2 ounces boned, skinned roast chicken

1/4 cup loosely packed cilantro leaves

1 small yellow onion

About 1/2 cup canola oil, for frying

1 large egg

1/8 to 1/4 teaspoon ground cumin

1/4 cup plain dried bread crumbs

Flaked sea salt or kosher salt, for sprinkling

1. Finely chop the meat to yield 11/2 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 1/4 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 bread crumbs. Stir until incorporated.

4. Divide the chicken mixture into 6 equal portions. Shape each one into a 3-inch disk about 1/2-inch thick; the mixture will barely hold together. Add 3 or 4 of them to the skillet; cook for 2 to 3 minutes, until they are browned on the bottom; turn and cook for 2 or 3 minutes on the second side until nicely browned. Transfer to the rack to drain; immediately sprinkle lightly with salt. Repeat with the rest. Serve warm.

Adapted from Homemade With Love:

Simple Scratch Cooking From In Jennie's Kitchen (Running Press, 2013).

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