Food & Cooking Recipes Appetizers Chicken-and-Apple Patties 3.0 (28) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 28, 2020 Print Share Share Tweet Pin Email Yield: 10 These savory pan-fried cakes are an ideal transition food for kids 10 months and older. The soft carrot wedges round out the meal. Ingredients 1 boneless, skinless chicken breast half (about 7 ounces), cut into 2-inch pieces 2 scallions, coarsely chopped ¾ cup cooked quinoa, room temperature 3 tablespoons applesauce, plus more for dipping ¼ teaspoon salt (optional) 3 tablespoons olive oil or canola oil Directions Pulse chicken and scallions in a food processor until coarsely pureed. Transfer to a large bowl. Stir in quinoa, applesauce, and salt, if desired. Form into 2-inch patties that are 1/2 inch thick. Patties can be refrigerated up to 2 days or frozen up to 1 month until ready to cook. Heat oil in a medium skillet over medium-low heat. Add patties to skillet; cook, turning once, until golden brown and cooked through, about 4 minutes per side. Serve warm with applesauce. Print