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These quick chicken cakes bring together ground chicken with aromatic herbs and bright lemon for a Mediterranean-inspired meal. You'll get juicy patties loaded with flavor in just half an hour, making them perfect for those hectic evenings when you need something tasty and good for you.
I whipped these up when I was bored with our usual dinner options, and now we can't go without them. My little one, who normally pushes meat away, actually requests these regularly and calls them "chicken cookies" which never fails to crack me up.
What You'll Need
- Ground Chicken forms your protein foundation and soaks up all the flavors. Try to grab packs with a bit of fat for juicier results.
- Red Onion gives a subtle bite that works well with everything else. Go for hard ones without any mushy parts.
- Garlic cloves add that must-have Mediterranean touch. Stick with fresh for the best smell and taste.
- Fresh Parsley adds a pop of color and fresh taste. The flat Italian kind works best here.
- Fresh Mint brings a surprising cool element. Look for bright green bunches at the store.
- Dried Oregano delivers that classic Mediterranean warmth. Give it a quick rub to wake up the oils.
- Lemon Zest adds tang without making things wet. Try to use unwaxed or organic lemons.
- Egg keeps everything stuck together. Let it sit out a bit before using.
- Breadcrumbs give your patties shape. Panko makes them fluffier than standard crumbs.
- Feta Cheese brings salty creaminess and moisture. Sheep's milk feta gives the most genuine flavor.
- Salt and Pepper for basic seasoning. Sea salt tastes better than regular table salt.
- Olive Oil for cooking them up. Standard olive oil works better than extra virgin which might burn.
Crafting Your Mediterranean Chicken Patties
- Get Everything Ready
- Make sure you've chopped and measured everything before you start. Cut all your herbs and onions really small so the flavors spread through the meat better. This setup step makes everything go way smoother.
- Combine Everything
- Throw your ground chicken, chopped red onion, crushed garlic, herbs, lemon zest, egg, breadcrumbs, and feta into a big bowl. Use your hands to mix it all together gently. Don't squish it too much or you'll end up with tough patties. You'll know it's ready when it sticks together when you squeeze it.
- Shape Them Just Right
- Split the mix into even amounts, using a scale if you have one. Make each one about half an inch thick and push your thumb in the middle to make a little dent. This stops them from turning into balls while cooking. Let them sit for 5 minutes so the breadcrumbs can soak up some moisture.
- Cook Them Perfectly
- Warm up some olive oil in a heavy pan on medium until it looks shiny. Put your patties in carefully, leaving space between them. Don't touch them for 4-5 minutes until they're golden on the bottom, then flip once and cook another 4 minutes. Make sure they hit 165°F inside. Let them rest for 3 minutes before eating so they stay juicy.
Don't worry about the mint – it might seem weird in a meat dish, but it really makes these special. My grandma always put mint in her Mediterranean cooking and would tell us "mint wakes up your taste buds so they can catch all the other flavors." After making these countless times, I totally get what she meant.
Prep Them Early
You can get these ready ahead of time for super easy dinners. Mix and shape them up to a day before and keep them covered in your fridge. If you want to save them longer, put the raw patties between sheets of parchment in a sealed container and freeze them for up to three months. When you're ready, just cook them straight from frozen and add about 2 extra minutes per side. Having these waiting in my freezer has gotten me through so many busy nights.
Great Side Dishes
These chicken patties taste amazing with the right sides and sauces. Go traditional with some tzatziki, warm pita, and a simple Greek salad. For something lighter, throw them on some arugula with a squeeze of lemon and a drizzle of olive oil. My family loves stuffing them in warm pita pockets with cucumber, tomato, and a big spoonful of yogurt sauce. The cool yogurt goes perfectly with all the herbs and spices in the patties.
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Fixing Common Problems
Getting chicken patties just right can be tricky at first. If your mix seems too soggy, just add more breadcrumbs one spoon at a time until it holds together. If it's falling apart and too dry, a spoon of olive oil or some beaten egg white will fix it. Most folks have trouble with patties breaking during cooking, which usually happens if you flip them too soon. Let them get a good crust first, and use a thin spatula to get completely under them when turning.
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Frequently Asked Questions
- → Can I prep these chicken patties in advance?
Sure! Roll the mixture into patties and chill them in the fridge for up to a day with parchment paper between layers. You can also cook them fully, chill, and refrigerate for 3 days. Warm them up in a skillet or microwave before eating!
- → What’s an alternative to feta cheese?
No feta? No problem. Use goat cheese for a similar tangy kick. For a dairy-free option, skip the cheese altogether. Just add a bit more breadcrumbs and a splash of lemon juice to keep the flavor and moisture intact.
- → Can I bake these patties instead of frying?
Definitely! Pop them in the oven on a parchment-lined baking tray at 400°F (200°C) for 20-25 minutes. Turn them over halfway through. Brush a little olive oil on top before baking to get that golden finish.
- → How should I serve these patties?
Many ways to enjoy them! They’re tasty with tzatziki, wrapped inside pita with veggies, on a Greek salad, or as a mezze platter item. You could also serve them with roasted veggies or alongside rice pilaf for a hearty meal.
- → Can I freeze these chicken patties?
Yes, they store well in the freezer. Freeze raw patties with parchment between them for up to 3 months. If they’re cooked, cool them completely before freezing. Thaw overnight in the fridge and cook or reheat thoroughly when ready to use.
- → What if I don’t have fresh herbs like mint or parsley?
No fresh herbs? No worries. Swap in dried ones, using about 1/3 of the fresh amount. Or try fresh dill, basil, or cilantro for a fun flavor change—it’ll still taste great!