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.
2tablespoonflat-leaf parsley - finely choppedSee Notes 2 and 3
¼cup(25 g) panko breadcrumbs
sea salt and freshly ground black pepper - to tasteSee Note 4
Coating and Cooking:
¼cup(40 g) plain/all-purpose flour
2tablespoonextra virgin olive oilSee Note 5
Instructions
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. (Slightly damp hands are useful here, if you find the mixture is sticking.)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.
Video
Notes
Ground chicken mince: my preference is for chicken breast mince.
Parsley: I have used parsley, but you could substitute it with a teaspoon of finely chopped rosemary or thyme.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. A little red chilli pepper flakes are also a delicious addition if you like the heat. To test that the seasoning is to your liking, cook a little of the mixture separately before shaping the patties.
Olive oil: add more olive oil if necessary to cook the second batch of Patties.
Storage: store cooked Chicken Patties in an airtight container in the fridge for up to 3 days. If you have some uncooked, use them the next day.
Freezing: store the uncooked Chicken Patties in the freezer in an airtight freezer-safe container for up to 3 months. Defrost them in the fridge before cooking.