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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.
👥 14 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 15 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
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.
large eggs2fresh dill (finely chopped (or 1 Tbsp parsley))3 Tbsptsp black pepper1/8lemon zest (plus lemon wedges to serve)1 tsp
2
Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.
shredded chicken (from 2 large chicken breasts, (16 oz by weight))4 cups
3
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.
4
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.
shredded chicken (from 2 large chicken breasts, (16 oz by weight))4 cups
5
As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.
Nutrition Facts
calories
185 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
296 mg
protein Content
14 g
cholesterol Content
63 mg
carbohydrate Content
6 g
saturated Fat Content
3 g
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