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

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.