Chicken Patties
Homemade chicken patties perfect for dinner, baby led weaning or burgers! Freezer-friendly, veggie-packed & made with ground chicken. So versatile!
Servings: 10 patties
Calories: 136kcal
Ingredients
- 450 grams chicken mince 1 pound
- 1 medium carrot
- 1 small zucchini grated and excess moisture squeezed out
- ½ cup grated cheddar cheese
- ¼ cup breadcrumbs
- 1 large egg
- 2 cloves garlic minced
- 2 Tablespoons parsley, fresh 1 teaspoon if using dried parsley
- ½ teaspoon salt
- ground black pepper to taste
- 2 Tablespoons olive oil
Metric - US Customary
Instructions
- Prepare the Vegetables: Grate the carrot and zucchini. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture.
- Mix the Ingredients: In a large bowl, combine the ground chicken, grated carrot, squeezed zucchini, grated cheddar cheese, breadcrumbs, egg, minced garlic, parsley, salt, and black pepper. Mix until all ingredients are well incorporated.
- Form the Patties: With clean damp hands, shape the mixture into small patties, about 2 inches in diameter and ½ inch thick. This should yield approximately 12 patties.
- Cook the Patties: Heat the olive oil in a large skillet over medium heat. Add the patties to the skillet, ensuring not to overcrowd them. Cook for 4-5 minutes on each side, or until golden brown and cooked through. You may need to cook them in batches, adding more oil as necessary.
- Serve: Once cooked, remove the patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve warm with your choice of dipping sauce or as a main dish alongside vegetables or a salad.
Video
Notes
- Zucchini out of season? No problem—grated broccoli stalk is a great substitute and still adds that sneaky veggie boost. Just make sure to squeeze out any extra moisture before mixing it in.
- Feel free to add other finely chopped vegetables such as capsicum (bell peppers) or spinach to the mixture to mix it up
- Gluten-free option: Swap the regular breadcrumbs for gluten-free breadcrumbs or try using ground almonds for a grain-free alternative. Both work beautifully to bind the patties.
- Meat alternatives: These patties also work well with ground turkey or pork if you don’t have chicken mince on hand. Just keep in mind that pork tends to be a little fattier, which can make the patties extra juicy.
- Squeeze out the veggies well: Removing excess moisture from the zucchini helps the patties hold together better and avoids a soggy mixture.
- Use damp hands to shape: Lightly wetting your hands makes it much easier to shape the patties without everything sticking to your fingers.
- Don’t overcrowd the pan: Give the patties space in the skillet so they cook evenly and get that lovely golden crust. Cook in batches if needed!
- Make them mini or full-size: These patties are great for little hands, but you can also shape them a bit bigger and turn them into burger patties for the whole family.
- Add flavour boosters: If your kids are adventurous, try adding a little onion powder, paprika, or a dash of Worcestershire sauce or mustard for extra flavour.
- Storage: These patties can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over medium heat until heated through.
- Batch and freeze: Double the recipe and freeze extras—either raw or cooked. Perfect for busy nights when you need a healthy meal in minutes. To freeze, place the cooked and cooled patties on a baking sheet in a single layer and freeze until solid. Transfer them to a freezer-safe bag or container and store for up to 3 months.
- Reheating
- Skillet (best for crispiness): Reheat the patties in a lightly oiled skillet over medium heat for 2–3 minutes on each side, until heated through.
- Oven or Air Fryer: Place patties on a baking tray or in the air fryer at 180°C (350°F) and heat for 8–10 minutes, or until piping hot.
- Microwave (for speed): Pop a patty on a microwave-safe plate and cover with a damp paper towel. Heat for about 30–60 seconds, depending on your microwave. They won’t be crispy, but still tasty!
- Tip: If reheating from frozen, allow to defrost overnight in the fridge first for best results.
Nutrition
Serving: 1patty | Calories: 136kcal | Carbohydrates: 3g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 63mg | Sodium: 213mg | Potassium: 309mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1194IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg