Chicken Patties (Easy Chicken Cakes) Recipe
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.
Foto: Natasha's Kitchen
Ingredients
- 4 cups shredded chicken (from 2 large chicken breasts, (16 oz by weight))
- 2 large eggs
- 1/3 cup mayonnaise
- 1/3 cup all-purpose flour
- 3 Tbsp fresh dill (finely chopped (or 1 Tbsp 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 olive oil to saute (divided)
- 1 cup Panko bread crumbs
Steps
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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.
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Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.
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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.
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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.
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As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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