Our neighbor swore by these when meat was scarce and expensive. Just 3 ingredients for a crispy bite that tastes better than expensive takeout.

When meat got scarce and pricey back in the late 70s, our neighbor Ruth across the gravel road leaned hard on her pantry. She swore by these little canned chicken patties, and I’ll admit, the first time she brought a plate over I was skeptical. But they came out of her oven crackling and golden, with those rough, crispy edges and just enough cheese to bubble and brown. They were simple, filling, and felt like a small victory when you were stretching every dollar. This low carb, 3‑ingredient version keeps that same spirit: open a couple cans, stir in a binder and cheese, and you’ve got a pan of crisp, savory patties that taste better than anything you’d drive into town for.

I like to serve these hot from the oven with a simple side: sliced tomatoes and cucumbers in vinegar, or a pan of green beans cooked down with a little onion. They’re also good on a bed of shredded lettuce with a dollop of mayonnaise or ranch for dipping, if you’re watching your carbs. If you’re feeding folks who aren’t low carb, pass a basket of buttered toast or a pan of roasted potatoes. Leftovers reheat well in a skillet and make a nice lunch alongside coleslaw or a quick pickle from the fridge.

Servings: 4

2 (12.5 oz) cans chunk chicken breast, well drained

Preheat your oven to 400°F (200°C). Lightly grease a ceramic casserole dish or baking dish with a thin film of oil or nonstick spray so the patties release easily and crisp on the bottom.

Open the canned chicken and drain it very well. Press the lid down or use your hand against a strainer to squeeze out as much liquid as you can. Excess moisture will keep the patties from getting nicely browned and crispy.

Transfer the drained chicken to a medium mixing bowl and use a fork or your fingers to break up any large chunks into shreds. You want loose, fibrous pieces so the patties have a rough, craggy surface that crisps in the oven.

Add the lightly beaten eggs to the shredded chicken and stir until the chicken is evenly coated. The mixture should start to hold together but still look a bit loose.

Add the shredded cheese and mix until everything is well combined. The mixture will be sticky and should hold together when you press it into a ball or patty with your hands. If it seems too wet to shape, let it sit a few minutes so the cheese and chicken soak up some of the egg.

With clean hands, scoop up a small handful of the mixture (about 1/4 cup) and form it into a thick, round patty about 2 to 2 1/2 inches across and roughly 3/4 inch thick. Don’t worry about making them perfectly smooth; a rough surface gives you more crispy bits.

Arrange the patties in a single layer in the greased ceramic casserole dish, leaving a little space between each one so the edges can brown. You should get about 8 patties, depending on how large you make them.

Bake on the middle rack for 12–15 minutes, until the bottoms are set and starting to brown and the cheese looks melted and bubbly around the edges.

Carefully remove the dish from the oven and use a thin spatula to gently flip each patty. Return the dish to the oven and bake another 8–10 minutes, or until the patties are deep golden brown, crisp on the outside, and the cheese is browned and crackly on the edges.

Let the patties rest in the dish for 5 minutes to firm up slightly before serving. The cheese will set a bit as they cool, helping them hold together. Serve warm, straight from the casserole dish.

You can change the character of these patties quite a bit without adding more than three ingredients. For a little extra flavor while staying low carb, use a sharp cheddar or a blend like Colby Jack and pepper jack for some heat. If your canned chicken is very plain, you can choose a seasoned shredded cheese (such as a Mexican blend with light seasoning) to add a touch more flavor without pulling out the spice rack. For a slightly firmer patty, pack the cheese cup tightly when you measure, or bake a few minutes longer on each side until very crisp. If you’d like them more bite-sized for snacking, form smaller patties and shorten the baking time, watching closely so they don’t overbrown. Food safety tips: Always check the date and condition of your canned chicken before using; discard any cans that are bulging, badly dented, rusted, or have an off smell when opened. Keep the drained chicken and egg mixture chilled if you need to pause before baking, and wash your hands and utensils well after handling the raw egg mixture. Bake the patties until they are piping hot in the center and the egg is fully set; if you’re unsure, an instant-read thermometer should read at least 165°F (74°C) in the middle of a patty. Store leftovers in a covered container in the refrigerator and use within 3–4 days, reheating in a skillet or oven until hot and crisp again.