SERVINGS: 14 PATTIES | Prep Time: 15 minutes | Cook Time: 15 minutes | Chilling Time: 30 minutes | Total Time: 1 hour
Author: Natasha Kravchuk | Calories: 185
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.
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 sauté, divided
- 1 cup Panko bread crumbs
Instructions
- 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.
- Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.
- 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.
- 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.
- As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.
Chicken Patties Video Tutorial:
Nutrition Facts
Amount Per Serving
- Calories 185 Calories from Fat 99
- Fat 11g 17%
- Saturated Fat 3g 19%
- Cholesterol 63mg 21%
- Sodium 296mg 13%
- Potassium 121mg 3%
- Carbohydrates 6g 2%
- Fiber 1g 4%
- Sugar 1g 1%
- Protein 14g 28%
- Vitamin A 109IU 2%
- Vitamin C 1mg 1%
- Calcium 100mg 10%
- Iron 1mg 6%
* Percent Daily Values are based on a 2000 calorie diet.
