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Crispy on the outside, tender on the inside these chicken and potato cakes are a delicious and hearty meal. Serve with a side of steamed vegetables or a salad for a tasty weeknight dinner.

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3 (5-ounce) cans VALLEY FRESH® 100% Natural* Dark & Light Chicken, drained well
1½ cups refrigerated sour cream and chive mashed potatoes
1¾ cups Italian-seasoned panko bread crumbs, divided use
3 tablespoons olive oil


  1. Mix chicken, mashed potatoes and 1 cup bread crumbs in a large bowl until well combined. Form mixture (use wet hands) into 4 large or 8 small patties. Lightly coat with remaining ¾ cup bread crumbs. Place on a baking sheet; refrigerate for 15 minutes

  2. Heat oil in large nonstick skillet. Cook patties over medium-high heat 3 to 4 minutes per side or until heated through and browned.