chicken patties

Everyone loves these Chicken Patties, even the pickiest eaters! They are crisp on the outside with a juicy, cheesy center and it's a genius way to use leftover Rotisserie Chicken.

Chicken Patties (Easy Chicken Cakes) Recipe

chicken

eggs

mayonnaise

all-purpose flour

dill (finely chopped (or 1 Tbsp parsley))

salt

tsp black pepper

lemon lemon

mozzarella cheese (shredded)

olive oil

bread crumbs

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.

https://www.youtube.com/watch?v=46yZnvCE9XA

Everyone loves these Chicken cakes, even the pickiest eaters! They are crisp on the outside with a juicy, cheesy center and it is a genius way to use leftover Rotisserie Chicken.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

INGREDIENTS FOR LEFTOVER CHICKEN PATTIES:
►4 cups shredded cooked chicken
►2 large eggs
►1/3 cup mayonnaise
►1/3 cup all-purpose flour 
►3 Tbsp fresh dill, finely chopped (or parsley) 
►3/4 tsp salt or to taste
►1/8 tsp black pepper
►1 tsp lemon zest, plus lemon wedges to serve
►1 1/3 cups mozzarella cheese, shredded
►2 Tbsp oil to saute, divided
►1 cup Panko bread crumbs

🖨 PRINT RECIPE HERE: coming soon
Cheesy Chicken Fritters With Aioli Dip: https://youtu.be/i7rkXjH-huI 
Chicken Bone Broth: https://natashaskitchen.com/chicken-stock-chicken-bone-broth/

⏱️TIMESTAMPS⏱️
0:00 Intro
0:27 How to shred the chicken
1:48 Making batter
3:05 Chilling the mixture
3:22 Portioning chicken cakes
3:44 Roll in the breadcrumbs
4:36 Sauteing chicken patties
5:55 Taste Test
7:38 Describing flavor and texture
8:50 Leftover chicken recipes recommendations
9:24 Bloopers & behind the scenes


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CHICKEN PATTIES - Leftover CHICKEN Recipe

Recipe video above. It&#039;s hard to believe these fritters made with chicken mince are BAKED not FRIED! With almost an entire head of broccoli in them, these are juicy, cheesy and so irresistible. This makes 15 fritters about 6 cm / 2.25&quot; wide, 1cm / 2/5&quot; thick. Trying making burgers or meatballs!

Cheesy Chicken Mince Fritters with Broccoli

garlic clove, (minced)

panko breadcrumbs

broccoli (, soft cooked & finely chopped (1 head)(Note 2))

shallots

salt ((reduce

Black pepper

Oil spray

plain yoghurt

tsp EACH dried dill, parsley and chives

onion powder

½ garlic clove,

extra virgin olive oil

lemon juice, (optional)

Preheat oven to 200C/390F. Line a baking tray with baking paper (or spray with oil).

Place Fritter ingredients in a bowl, mix to combine.

Measure out about ¼ cup of mixture and pat into fritter shapes about 6 cm / 2.25" wide, 1cm / 2/5" thick (they shrink a bit and become thicker).

Place on tray. Spray the top (generously) with oil.

Bake for 15 minutes, flip, spray with oil again then bake for a further 8 - 10 minutes until golden on top. Serve immediately with Sauce.

Sauce: Mix ingredients together. Add salt and pepper to taste. Set aside for 20+ minutes.

Russian chicken fritters or chicken patties, whipped up in no time and bound to make your children (or anyone else) happy.

Chicken Breast Patties - Russian Style

600 g/ 1.3 lbs/ chicken breasts

cornstarch

garlic

fine sea salt

pepper

vegetable oil

Dice the chicken breast into fine cubes, about...

Dice the chicken breast into fine cubes, about ½ cm/ 0.2 inches. Place into a bowl, preferably one with a lid.

Add the mayonnaise, lightly beaten eggs, cornstarch, and...

Add the mayonnaise, lightly beaten eggs, cornstarch, and grated garlic cloves. Season generously with salt and pepper. You could add other spices or fresh herbs if you like. Mix well. Cover the bowl with the lid or with cling film. Place in the refrigerator, for about 4-6 hours.

Heat 2 tablespoons oil in a large skillet...

Heat 2 tablespoons oil in a large skillet or non-stick pan. Place one heaped tablespoon of chicken batter into the pan and give it a nice shape with the help of the tablespoon you are using. Repeat until the pan is full, but make sure there is enough place between the fritters.

Cook the chicken patties on medium heat for...

Cook the chicken patties on medium heat for a total time of about 5 minutes, turning once in between, or until cooked through and golden. To make sure that they are cooked through, cut one in the middle, the meat should be completely white.

Place the cooked fritters on kitchen paper, which...

Place the cooked fritters on kitchen paper, which will absorb the extra fat.

Repeat with the remaining batter, adding more oil...

Repeat with the remaining batter, adding more oil between the batches, when necessary.

Serve hot or cold as suggested above.

https://mediavine-res.cloudinary.com/video/upload/ba6i2i28c4trtrewxfzq.mp4

Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

Welcome to Where Is My Spoon! It's all about home cooking

Ready for a fun and flavorful dinner? Cook up a batch of fried Chicken Patties. Better than any chicken nuggets, they make a hearty main dish protein or a tasty filler for sandwiches.

Crispy Chicken Patties

egg (, beaten)

green onion (chopped for 1/2 cup)

dill

paprika

In a large mixing bowl, combine the chicken, eggs, bread crumbs, green onion, and spices and herbs. Mix just until well incorporated.

Divide the mixture into 8 portions for full size patties or 32 portions for small patties.

Place enough oil in a skillet to just cover the pan. Heat the oil until shimmering. Add 4 to 8 scoops, depending on their size, to the hot oil, spacing them evenly in the pan.&nbsp;

Flatten the portions with the back of a spatula and cook on one side, about 3 to 6 minutes, depending on the size. Flip the patties, cover, and continue cooking until done, about 3-6 minutes more.

Remove the lid and raise the heat to crisp the bottoms, if needed.

Recipe video above. Ground chicken burgers can be so bland and boring. Not these! Parmesan, garlic and a hint of dried sage adds great savoury flavour, and you’ll love how these cook up beautifully golden with crispy edges!

Avocado Chicken Burgers

500 grams/ 1.2 lb ground chicken (mince) ((Note 1))

(75 grams) parmesan (, finely shredded (Note 2))

green onion (, finely sliced (~2 stems))

garlic (, minced)

tsp dried sage ((Note 3))

soft burger buns or brioche buns

avocado (big!) ((or 2 medium))

tomatoes (, sliced)

Swiss cheese ((or other cheese))

Mayonnaise, relish, ketchup

Place Pattie ingredients in bowl, mix well with hands.

Form 4 patties, 1.5cm / 3/5" thick, slightly larger than the buns (shrinks slightly). If mixture is super sticky (Note 4), either refrigerate mixture for 30 minutes, or wet hands or lightly spray hands with oil (I do this).

Heat oil in skillet over medium high heat. Add patties, working in batches. Cook for 2 minutes or until deep golden, then flip.

After 1 minute, top with a piece of cheese and place lid on to melt cheese.

Once cheese is melted, remove patties from skillet.

Chicken Burger Patties

Split buns and lightly toast in oven or under broiler/grill.

Cut avocado in half, scoop out a generous amount then "smash" it on the base of the bun with a fork. Sprinkle with salt and pepper.

Top with Chicken Pattie, then rocket/arugula and tomato.

Smear the top bun with mayonnaise (or relish, ketchup, other condiment of choice) and place lid on bun.

Devour and be happy!

Assemble

Chicken Patties - juicy chicken patty recipe with teriyaki sauce. One of the best ground chicken recipes ever! So good and even the pickiest eaters love them.

Chicken Patties

lb. (0.4 kg) ground chicken, thaw to room temperature

scallion,

ground white or black pepper

cayenne pepper

Japanese mirin (sweet cooking wine), optional

sesame oil

cooking oil

rice

soy sauce, low sodium preferred

sugar

Combine all the ingredients together. Stir to mix...

Combine all the ingredients together. Stir to mix well.

To shape the ground chicken mixture into patties,...

To shape the ground chicken mixture into patties, wet both hands with water. Scoop up the chicken mixture, shape into a ball and flatten with your hands. Set aside.

Heat up a skillet on medium-low heat. Add...

Heat up a skillet on medium-low heat. Add the cooking oil. Transfer the chicken patties onto the skillet, pan fry for about 1-2 minutes on each side. Turn over and pan fry the other side for another 1-2 minutes. If the center is not cooked through, keep turning back and forth and continue to cook.

Combine all the ingredients of the Teriyaki Sauce...

Combine all the ingredients of the Teriyaki Sauce in a sauce pan. On low heat, simmer and reduce it to a thicker consistency, about 10 minutes. Serve the chicken patties with teriyaki sauce, optional.

This easy delicious recipe combines ground chicken, mozzarella, parmesan, and zucchini into golden-brown fritters that are crispy on the outside and juicy on the inside.

Cheesy Zucchini Chicken Fritters

zucchini, (grated)

chicken breasts

coconut flour, (almond flour, or all purpose flour)

mozzarella cheese

parmesan cheese

green onions, (thinly sliced, green and white parts)

parsley

lemon juice

garlic powder

Salt and pepper, (to taste)

green onions, (for garnish, optional)

Chopped fresh parsley, (for garnish)

Place grated zucchini in a colander and toss with 1/2 teaspoon salt.

Let stand 10 minutes; then wring zucchini dry with kitchen towels.

In a large bowl, combine chicken, shredded zucchini, egg, flour, mozzarella, parmesan, green onions, parsley, lemon juice, garlic powder, onion powder, paprika, salt, and pepper. Mix well until completely combined.

Heat oil in a large non-stick pan set over medium heat.

Using an ice cream scoop or a large spoon, scoop out the chicken mixture and transfer it to the pan, then slightly flatten to make a patty. You can also form them into a patty with your hands and then add to the pan.

Cook for 4 to 6 minutes per side, or until golden brown. Add more oil, if needed.

Cook the fritters in batches; do not crowd the pan.

Remove from pan and garnish with onions and parsley.

Serve with your favorite condiments or dip: ketchup, yogurt, mayonnaise, sriracha, aioli, etc..

Spicy chicken patties are a really simple, easy recipe and can be used for wraps, salads, sliders, with a sauce or alongside some eggs with breakfast.

Spicy chicken patties

lb. chicken (I use 90% lean)

zucchini,

garlic,

black pepper

canola oil or coconut oil

Combine all ingredients (except oil) and stir until...

Combine all ingredients (except oil) and stir until just combined. The mixture will be wet.

Form into small patties, about 1 1/2 inches...

Form into small patties, about 1 1/2 inches wide, and place on a plate. It should be about 1/4 cup of the mixture for each patty.

Heat oil in a large skillet over medium-high...

Heat oil in a large skillet over medium-high heat.

Add patties, working in batches if necessary, and...

Add patties, working in batches if necessary, and cook over medium-high heat for 5-6 minutes, then flip and finish cooking, another 4-5 minutes, until chicken is cooked through. Add extra oil or turn down heat if they are cooking too quickly or if you are doing more than 1 batch.

Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/ujsgzr9sqayuy5y2psil.mp4

Moist and Delicious Russian Chicken Kotletki (Куриные котлеты, котлетки, patties)! I hope you will enjoy this recipe as much as my family does.

Moist and Delicious Russian Chicken Kotletki (Куриные котлеты, котлетки)!

Chicken

Eggs

tbsp Sour Cream

tbsp Olive Oil

tbsp Grated Parmesan Cheese

¼ Cup Italian Style Bread Crumbs

tbsp Garlic Powder

tbsp Onion Powder

salt and pepper

In a large bowl, add ground chicken (or...

In a large bowl, add ground chicken (or ground turkey), bread crumbs, Parmesan cheese, garlic and onion powder, eggs, sour cream, oil, salt, and pepper to taste. Mix well.

Add oil to a non-stick skillet. Heat to...

Add oil to a non-stick skillet. Heat to Medium-Low.

Take a small bowl and add water. Moisten...

Take a small bowl and add water. Moisten your hands, take a spoonful of the meat mix, and shape into patties.

Fry on Med-Low for a few minutes on...

Fry on Med-Low for a few minutes on each side until browned, but not burned.

Reduce heat to Low. Cover the skillet with...

Reduce heat to Low. Cover the skillet with the lid. Let steam for about 3 to 5 minutes, depending on the size. The patties should be browned on the outside and moist on the inside. Remove to a warm plate.

Wipe the skillet after the first batch and...

Wipe the skillet after the first batch and follow with another.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/lyltsmpisiytx7iztxad.mp4

Moist and Delicious Russian Chicken Kotletki (Куриные котлеты, котлетки)

Recipe video above. The chicken version of the beloved Aussie beef rissoles! You&#39;ll love the oozy little pockets of cheese.Makes 14 to 16 rissoles. Serves 4 to 5 as a meal, or one Dozer.

Chicken Rissoles

Colby cheese, shredded ((or cheddar, tasty, Monterey Jack

panko breadcrumbs ((Note 4))

tbsp finely chopped parsley (, optional)

tsp cooking/kosher salt

canola oil

Ketchup -

Pre-heat oven to 100°C/210°F (all oven types), to keep cooked rissoles warm. Place a rack over a tray.

Rissole mixture: Mix all ingredients together in a bowl using a wooden spoon.

Form patties: Wet your hands (stops the mixture form sticking). Measure out just shy of 1/4 cup and shape into a 6 cm wide x 1.5cm thick pattie (2.4&quot; x 0.6&quot; thick). See Note 1 if your mixture is too loose.

Cook: Heat 1 tablespoon oil in a large non-stick pan over medium high heat. Cook 5 - 6 rissoles at the time, 3 to 4 minutes on each side, until beautifully golden (as pictured). (Note 5 for baking)

Keep warm: Transfer to the rack on the tray and keep warm in the oven. Add more oil as needed and cook remaining rissoles.

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Cheesy Chicken Mince Fritters with ...

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Cheesy Zucchini Chicken Fritters

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Moist and Delicious Russian Chicken...

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