Chicken Patties
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4 Servings
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Calories
551 kcal
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Course
Main Course
Chicken Patties
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These tasty Chicken Patties are a quick and flavorful way to use shredded chicken. Loaded with melted cheese and juicy chicken, and then covered in a perfectly crispy crust. These chicken cakes are a favorite with kids and adults.
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Ingredients
- 16 ounces chicken shredded
- 2 egg large
- 1/4 cup mayonnaise
- 1/4 cup flour
- 1/4 cup parsley finely chopped, fresh
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon zest
- 1 cup mozzarella cheese shredded
- 1 cup panko breadcrumbs
- 2 tablespoons vegetable oil for frying
Instructions
- In a large bowl, combine the shredded chicken, eggs, mayonnaise, flour, parsley, salt, pepper, lemon zest, and mozzarella cheese. Mix until all ingredients are well incorporated.
- Take a handful of the mixture (about 2 ounces) and form it into a patty, about 3 inches in diameter and 1 inch thick. Repeat until all the mixture is used up.
- Put the panko breadcrumbs in a shallow dish. Dredge each chicken cake in the panko, pressing gently to help the crumbs adhere.
- Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the chicken cakes. Cook for 4-5 minutes on each side, or until golden brown and crispy.
- Remove the chicken cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve warm, with a wedge of lemon on the side if desired. Enjoy!
Notes
- Store any leftover chicken cakes in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover chicken cakes in a skillet over medium heat for a few minutes on each side until warmed through, or in a preheated oven at 350°F (175°C) for about 10 minutes.
- To freeze, place the cooked and cooled chicken cakes on a baking sheet and freeze until solid. Transfer frozen cakes to a ziplock bag and store them in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
- These chicken cakes pair well with a side salad, steamed vegetables, or roasted potatoes. They also make great sandwiches or sliders!
- Feel free to customize this recipe by adding your favorite herbs or spices, such as dill, thyme, or a pinch of cayenne pepper for a bit of heat.
Nutrition Information
Show Details
Calories
551kcal
(28%)
Carbohydrates
18g
(6%)
Protein
40g
(80%)
Fat
34g
(52%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
13g
(76%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Cholesterol
195mg
(65%)
Sodium
1074mg
(45%)
Potassium
379mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
682IU
(14%)
Vitamin C
7mg
(8%)
Calcium
206mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 18g | 6% |
| Protein | 40g | 80% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 195mg | 65% |
| Sodium | 1074mg | 45% |
| Potassium | 379mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 682IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 206mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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