This easy recipe for Chicken Patties is certain to become a family favourite. The Patties are perfect for busy weeknights as they are quickly made, with simple ingredients, and will please even the fussiest eater. Serve them with salad or vegetables, or more casually, in a lettuce wrap or burger bun.
Why we love this recipe:
These Chicken Patties are perfect for busy nights when time is short and you need a meal that is family-friendly. They are quick, easy, and made from ingredients that are readily available.
- You can prepare the Chicken Patties in advance.
- There are so many ways to enjoy them.
- They are egg-free.
- You can serve them hot as a main meal with salad or vegetables. As well, use them to make a Chicken Burger or serve the patties in a lettuce wrap.
- They are also delicious cold, perfect to pack in lunch boxes or to use in a sandwich or a wrap with mayo or relish.
- This is a budget friendly meal.
- When the weather is fine, take your meal outdoors and cook the burger patties on the barbecue.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Chicken mince/ground chicken – an inexpensive, low-fat ingredient that can be used in many ways.
Garlic – for the best flavour, we use fresh garlic.
Dried oregano – adds flavour.
Parsley – we prefer the flat-leaf/Italian parsley.
Panko breadcrumbs – these are light, flaky breadcrumbs, readily available in the supermarket.
Sea salt and freshly ground black pepper – to taste.
Plain/all-purpose flour – to coat the patties.
Olive oil – for shallow frying the patties.
Step by step instructions:
- Add the chicken mince/ground chicken, garlic, oregano, parsley, breadcrumbs, salt and pepper to a medium size bowl.
- Mix well to combine.
- Put the flour on a plate. Divide the chicken mixture into eight, and carefully roll into patties. They should be approximately 1 ½ cm (just over ½ inch) thick.
- Heat the olive oil in a large frying pan over medium-high heat, and gently add the patties. I cook them in two batches as it is best to not crowd them in the pan or they may steam. This way, they will brown and having space in the pan makes them easier to turn over. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove the Patties from the frying pan and serve.
Tips for Success and FAQs:
When shaping the patties, you may find that the chicken mixture sticks to your hands. If so, lightly dampen your hands with water.
We use dried oregano and fresh parsley in the patties, but a teaspoon of finely chopped fresh rosemary or thyme is also a delicious addition.
We use breadcrumbs to bind the ingredients together and help the Patties maintain their shape. Avoid moving them around the frying pan or turning them too often; ideally, turn them just once.
As chicken mince is generally very lean, the most common cause for dry Patties is overcooking them or adding them to a pan that is too hot. Cook them over medium-high heat.
Store cooked patties in an airtight container in the fridge for up to 3 days. If you have some uncooked, use them the next day.
Yes, you can. Wrap them individually in cling wrap so they don’t stick together. Store in the freezer in an airtight freezer-safe container for up to 3 months.
These delicious ground chicken burger patties are so versatile – you will find that there are so many ways to enjoy them. They are delicious both hot or cold, making them ideal for meal preparation.
Some of our favourite ways to enjoy them are:
- Alongside a bowl of Roasted Cherry Tomato Pasta.
- Wrapped in a lettuce leaf with some Spicy Pickled Cucumbers or Carrots.
- Served with salad or roasted vegetables.
More delicious recipes for you to try:
Try some more of our favourite chicken dinner recipes that are all simple and so tasty:
- Chicken and Broccoli Pasta Bake
- Roast Chicken
- Mediterranean Chicken Casserole
- Crispy Stovetop Chicken Thighs
- Creamy Lemon Chicken
These quickly and easily made Chicken Patties are certain to become a regular part of your easily made meals. I look forward to hearing if you try them.
- 500 g (1.1 lb) chicken mince/ground chicken
- 1 clove garlic – minced
- 1 teaspoon dried oregano
- 2 tablespoon flat-leaf parsley – finely chopped See Note 1
- ¼ cup (25 g) panko breadcrumbs
- sea salt and freshly ground black pepper – to taste See Note 2
Coating and Cooking:
- ¼ cup (40 g) plain/all-purpose flour
- 2 tablespoon extra virgin olive oil See Note 3 and 4
For accuracy, we recommend weighing your ingredients. This will produce the best results.
- Add the chicken, garlic, dried oregano, parsley, breadcrumbs, salt and pepper to a medium bowl, and mix well to combine.
- Put the flour on a large plate.
- Divide the chicken mixture into eight, and carefully shape into patties about 1 ½ cm (just over ½ inch) thick. Gently coat both sides in the flour, shaking off any excess.
- Heat the olive oil in a large frying pan over medium-high heat, and gently add the patties. To avoid crowding the pan, and to make it easier to turn them, I cook four at a time.
- Cook for 2-3 minutes on each side, or until golden brown and cooked through.
- Remove from the frying pan, put on a plate and cover with foil to keep them warm while you cook the rest.
- Add another 2 tablespoons of oil to the frying pan if necessary and cook the remaining 4 patties.
- I have used parsley, but you could substitute it with a teaspoon of finely chopped rosemary or thyme.
- Ensure that the patties are well seasoned to your liking – I like to take a small amount of mixture and cook to test the seasoning before rolling into patties.
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurement if necessary.
- Add more olive oil if necessary to cook the second batch of Patties.
Please note, the nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients you use.