Best Minced Chicken Patties Recipes

CHICKEN PATTIES (EASY CHICKEN CAKES) RECIPE

Steps:

• In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest.
• Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.
• Cover the bowl and refrigerate the mixture at least 30 minutes (this will help with forming patties). Use a trigger release ice cream scoop to divide into 12-15 cakes then form into 1/2-inch thick patties. Dip both sides in Panko crumbs.
• Place a large non-stick skillet over medium heat. Add 1 Tbsp olive oil and half of the chicken patties. Sauté for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties.
• As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.

BEST CHICKEN PATTIES

Steps:

• Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
• Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
• Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

CHICKEN PATTIES

Steps:

• Add half the panko breadcrumbs and all remaining ingredients except for the olive oil to a fairly large bowl.
• Prepare 2 plates: one with the remaining panko breadcrumbs, and the other will be used to place the formed chicken patties on before you fry them.
• Using your hands, gently mix the patty ingredients together (mixture will be quite wet and a bit sticky).
• Divide the mixture into 4 parts (just do this within the same bowl). You'll be making 4 oval patties, one at a time, since they're quite delicate. Form the patty, gently roll it in the panko breadcrumbs until evenly coated, then place it on the second plate. Repeat until all 4 patties are made. If needed, add a little bit more panko to the plate if you're running out by the time you get to the last patty. Aim to make the patties roughly the same size/thickness and try not to make them too tall or they won't cook through properly.
• Add the olive oil to a skillet over medium heat. Let the pan heat up for a couple of minutes.
• In two batches, cook the patties for 5-6 minutes/side or until they're cooked through. You may need to add more oil to the pan for the second batch. The second batch tends to cook faster, so you may need to turn the heat down a bit, especially if using cast iron so they don't burn on the outside before cooking through. Patties will continue to cook a little bit after you take them off the heat. Use an instant read thermometer to ensure they're 165F and safe to eat.
• Serve chicken patties immediately. I served them with homemade remoulade sauce, rice, and salad. The blog post includes more serving suggestions and tips.

MINCED CHICKEN PATTIES

Steps:

• Mix together: Chicken, beaten egg, crumbs, crumbled Bacon, Garlic, Onion and mushrooms.
• Mix well and form into 3 or 6 Patties.
• Heat skillet and oil.
• Brown the patties well on both sides.
• Meanwhile mix together: Ketchup, worcestershire,BBQ sauce and Hot sauce.
• When you have browned both sides put a good tbsp of sauce on top of each pattie, lower heat.
• Continue cooking for a minute or so then flip and put remaining sauce on the other side of the patties.
• Watch you do not burn the sauce.
• Cook until done, start to finish 15-20 Minutes depending on the size of the patty.