Easy Cheesy Chicken Patties (Printable Version)
Crispy chicken cakes filled with juicy cheese, fresh herbs, and a crunchy Panko coating with bright lemon hint.
# What You'll Need:
→ Main Ingredients
01 -
130 g shredded mozzarella cheese
02 -
1 teaspoon finely grated lemon zest
03 -
0.125 teaspoon freshly ground black pepper
04 -
0.75 teaspoon fine salt, or to taste
05 -
3 tablespoons finely chopped fresh dill or 1 tablespoon chopped parsley
06 -
45 g all-purpose flour
07 -
80 ml mayonnaise
08 -
2 large eggs
09 -
400 g shredded cooked chicken (from two large chicken breasts)
→ For Breading and Cooking
10 -
Fresh lemon wedges for serving
11 -
2 tablespoons olive oil split for frying
12 -
120 g Panko bread crumbs
# Steps to Follow:
01 -
Once the patties are hot outta the pan, hit 'em with a little salt and squeeze some lemon over the top. Dig in right away, and toss a few lemon wedges on the side for good measure.
02 -
Set a big non-stick skillet over medium. Pour in a tablespoon of olive oil and drop in half the patties. Let them get golden and crisp, about 3 to 4 minutes per side, flipping once. If things look dry, drizzle in more oil. Do the same with the rest.
03 -
Scoop out 14 even mounds of the mixture using a scoop or a spoon. Shape each one into a patty about 1.25 cm thick, then press both sides into Panko crumbs till coated.
04 -
Pop the bowl in your fridge, covered up, for thirty minutes. This gives the whole thing time to stiffen up and soak in those flavors.
05 -
Stir the shredded chicken and mozzarella into your egg mixture. Keep mixing till the chicken's well covered and everything looks evenly mixed in.
06 -
Grab a big bowl and toss in eggs, mayo, flour, dill or parsley, salt, black pepper, and lemon zest. Whisk until everything's smooth.
# Additional Notes:
01 -
Letting the mix chill before shaping really helps the patties stay together while you cook.