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Combine the butter, garlic, chives, parsley and thyme in a small bowl. Season. Spoon heaped teaspoons of butter mixture onto a plate lined with baking paper (should get 8 portions). Place in the freezer for 15 minutes or until firm.
Meanwhile, place the chicken and 15g (1/3 cup) breadcrumbs in a bowl. Season. Lightly whisk the eggs in a shallow bowl. Place remaining breadcrumbs on a plate.
Use damp hands to divide the chicken mixture into 8 even portions. Use your thumb to make an indent in the centre of each portion, add a butter portion and shape mixture around the butter into patties approximately the size of a pie maker hole.
Line a tray with baking paper. Dip a patty into the egg then the breadcrumbs to coat. Place on prepared tray. Repeat with the remaining patties, egg and breadcrumbs. Place in the fridge for 30 minutes to rest.
Preheat the pie maker. Spray holes with oil. Cook half the patties, turning halfway, for 10-12 minutes or until golden and cooked through. Repeat with the remaining patties, spraying with oil between batches. Serve warm.