You are here: Home » Recipes » Chicken Patties, Corn Relish and Creamed Cauliflower Chicken Patties, Corn Relish and Creamed Cauliflower Yield 6 servings PrintEmail Ingredients FOR chicken patties:2 pounds Ground Chicken1/4 cup chopped scallions2 -- sleeves of saltine crackers; crushed1 -- egg1/4 cup ricotta cheese -- zest from 1 lemon -- juice from 1 lemon2 teaspoons salt1 teaspoon freshly ground black pepper2/3 cup canola oil; for fryingFOR Corn Relish:2 -- ears of corn2 -- bell peppers (different colors look best) -- 2T canola oil2 teaspoons freshly ground black pepperFOR Creamed Cauliflower:1 -- Lg. head of cauliflower1 -- 4 ounce can evaporated milk -- 2T butter2 teaspoons salt1 teaspoon freshley ground black pepper Instructions Rinse your cauliflower and cut into approximately 1 inch pieces. Place in a pot of water and boil until fork tender. While your cauliflower is boiling, in a medium nonstick skillet over medium heat add 2T of canola oil. Then place corn that you've cut off the cob and bell peppers that you've diced into pieces approximately the same size as your corn kernels into the pan; stir occasionally until browned and tender. Put 2/3 cup of canola oil in a large skillet over medium heat. In a large bowl combine ground chicken, scallions, cracker crumbs, egg, ricotta, lemon zest, lemon juice, 2 tsp. salt and 1 tsp. pepper. Mix thoroughly together and shape into six 1-inch patties. Place in heated oil and fry 4-5 minutes on each side. While patties are frying, drain cauliflower very well and puree in a food processor with evaporated milk, butter, 2 tsp. salt and 1 tsp. pepper. Remove patties from pan when done and drain excess oil. Serve patties on creamed cauliflower and top with corn relish. Makes 6 servings.