Chicken Patties (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450g minced chicken (blend of lean and fatty cuts)
02 -
1 lemon, zest only
03 -
1 small red onion, finely diced
04 -
2 garlic cloves, finely grated
05 -
60g panko or standard breadcrumbs
06 -
1 teaspoon oregano, dried
07 -
60g fresh parsley, finely chopped
08 -
60g crumbled feta (optional addition)
09 -
2 tablespoons fresh mint, chopped small
10 -
1 egg, whisked lightly
11 -
Freshly ground pepper and salt to your liking
12 -
Cooking olive oil
# Instructions:
01 -
Grab a big bowl and toss in the minced chicken, diced onion, garlic, parsley, mint, and oregano. Mix in the lemon zest, breadcrumbs, beaten egg, plus feta if you're using it. Sprinkle in salt and pepper, then gently stir to combine everything, but don't go overboard—keep it soft.
02 -
Split the mixture into 6-8 even pieces. Form each portion into a patty, keeping them about 1.3cm thick, and set them on a plate.
03 -
Heat some olive oil in a wide pan over medium-high heat. Fry the patties on both sides for 4-5 minutes each until they're nicely browned and reach 74°C inside. Cook them in batches if needed to leave space for even cooking.
04 -
Move the cooked patties to a serving dish. They go great with tzatziki or a dollop of yogurt, alongside some crunchy salad and warm pita bread for a true Mediterranean vibe.
# Notes:
01 -
Chilling the mixture in the fridge for about 30 minutes before cooking can make the patties extra juicy.