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.