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Tasty Chicken Patties Easy Chicken Cakes

Category: Satisfying Main Dishes for Every Occasion

Mozzarella teams up with juicy shredded chicken, dill, and lemon zest to brighten up these chicken patties. Chill the mix so it’s easy to handle. Cover each patty in crispy Panko. Sizzle them till the outside’s deep golden, the middle stays cheesy. Top with a pinch of salt and some lemon juice for extra pop. It’s a great way to use up cooked chicken and both adults and kids will want seconds—these are perfect whether you need a snack or the main event.

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Barbara Chef
Updated on Sat, 07 Jun 2025 13:35:10 GMT
Someone holding a bite-sized crispy patty. Pin
Someone holding a bite-sized crispy patty. | cookwithcarla.com

Whenever I've got some cooked chicken sitting around and everyone's hungry, these chicken patties are my quick fix. They've got this crispy crunch on the outside and big cheesy flavor in every bite. Even picky eaters gobble them up and the plate's always empty fast.

The first time I tossed these together was after a family get-together with tons of leftover chicken. Now, I whip them up for chill weeknight dinners or toss extras in lunchboxes for my kids.

Tasty Ingredients

  • Shredded chicken: Snag four cups (about two big chicken breasts) so every patty's got a good chew. Rotisserie works great for that juicy texture
  • Large eggs: Hold everything together so the patties don't fall apart. Super fresh eggs are best
  • Mayonnaise: Makes the inside soft and tasty with every mouthful
  • All-purpose flour: Keeps your patties sturdy. Go with unbleached if you've got it on hand
  • Fresh dill or parsley: Dill perks things up and smells amazing. Or go for parsley if you want something milder
  • Salt: Wakes up all the flavors, so don't skip tasting your mix first
  • Black pepper: Adds just enough zip without getting in your face
  • Lemon zest: Gives everything a burst of freshness. Best to zest with a microplane for really fine bits
  • Mozzarella cheese: Delivers those awesome melty pockets inside. If possible, shred your own for max gooeyness
  • Olive oil: Helps fry up a killer crunch. Use light or regular so it doesn’t get smoky
  • Panko bread crumbs: Rolls on for a classic crispy finish. Always use a fresh pack for extra crunch

Simple Steps

Finish and serve:
Straight off the heat, sprinkle a little more salt over the hot patties and get a squeeze of lemon on top while they're still sizzling. Serve with more lemon wedges if you like
Pan-fry the patties:
Pour about a tablespoon of olive oil into a large nonstick pan on medium. Arrange half the formed patties uncrowded in the pan. Cook three to four minutes each side to a deep golden color, adding a little more oil for the next batch
Shape and coat:
Use a big spoon or ice cream scoop to portion out the mix, then flatten each into half-inch thick patties. Dip both sides in panko, pressing gently so crumbs stick everywhere
Chill the mixture:
Cover up that bowl and slide it into the fridge for at least half an hour. That helps the patties shape up and keeps everything from being a sticky mess
Add chicken and cheese:
Bump your shredded chicken and mozzarella cheese right into that batter and give it a good stir. Make sure every bit is coated so the patties stay nice and moist
Make the batter:
Mix eggs, mayo, flour, chopped dill, salt, pepper, and lemon zest in a big bowl until totally blended and smooth. This is your tasty, moist base
A hand is holding a piece of chicken patty with cheese inside. Pin
A hand is holding a piece of chicken patty with cheese inside. | cookwithcarla.com

Watching all that cheese melt in the bowl is honestly my favorite part, and my daughter can't help but sneak a bite before anything even goes in the pan. Whenever there's a birthday, people always want these, and now adding lemon at the end is kind of my thing.

Storing Leftovers

Pop any extra patties into a sealed container and keep in the fridge for three days max. If you want to freeze, stick them on a baking sheet to solidify first, then toss into a freezer bag. Heat them back up in the oven or on the stove at 350 till they're warm and crispy again—way better than a microwave

Swaps for Ingredients

No dill? Parsley totally works for a softer flavor. For a cheese twist, try cheddar or Monterey Jack instead of mozzarella. Need gluten-free? Use gluten-free one-for-one flour and something like gluten-free panko or crushed rice cereal for the breading.

How to Serve

Serve these patties with a crunchy green salad or roasted veggies for a solid meal. They're awesome stuffed in pita bread with lettuce and some tzatziki, or pile them into lunchboxes with fruit and cherry tomatoes for the little ones.

Recipe Questions & Answers

→ Is rotisserie chicken okay for this?

Go for it! Just shred it up well so it mixes in easily and you'll get extra flavor too.

→ Can I swap dill for something else?

Sure, use parsley or some chives if you want something lighter or don’t have dill on hand.

→ How do I keep them from breaking?

Make sure to chill your mix before shaping. Also, get them fully covered in Panko so they stay together while cooking.

→ Is baking possible or does it have to be fried?

Yeah, you can totally bake these. Just pop them on some parchment at 400°F, flip partway, and go until they’re golden.

→ What dips should I try?

Herby sour cream, a little lemon juice, or any creamy dressing you love would all be awesome here.

Easy Chicken Cakes Patties

Juicy chicken, cheese, and fresh herbs tucked inside golden patties. Those get coated in Panko for a crispy finish, then brightened up with lemon.

Preparation Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Category: Main Dishes

Difficulty Level: Easy

Cuisine Type: Modern European

Yield: 14 Servings (14 patties)

Dietary Preferences: ~

What You'll Need

→ For Breading and Cooking

01 Fresh lemon wedges, great for squeezing
02 2 tablespoons olive oil, use half now and half later for frying
03 120 g Panko bread crumbs

→ Main Ingredients

04 130 g mozzarella cheese, shredded
05 1 teaspoon lemon zest, grated fine
06 0.125 teaspoon black pepper, ground fresh
07 0.75 teaspoon fine salt, more if you want
08 3 tablespoons chopped dill or swap in 1 tablespoon parsley
09 45 g plain flour
10 80 ml mayo
11 2 large eggs
12 400 g cooked chicken, torn or shredded (comes from about two big chicken breasts)

Steps to Follow

Step 01

When all the patties are cooked, hit them with a little salt and a big squeeze of lemon. Pile them up on a plate and set out more lemon wedges for good measure.

Step 02

Warm your big non-stick pan on medium. Pour in a spoonful of oil, lay down half your patties, and fry for 3–4 minutes each side till they're crisp and golden. If the pan dries out, add more oil. Fry up the rest the same way.

Step 03

Scoop out 14 equal lumps of your mixture using a scoop or spoon. Pat each one into disks about 1.25 cm thick. Press both sides into Panko so they're covered everywhere.

Step 04

Stick the bowl in the fridge, cover it up, and leave it for a half hour so the mix firms up and the flavors get cozy together.

Step 05

Dump your chicken and cheese in with the egg mix. Stir it all together until the chicken's totally coated and the cheese looks even.

Step 06

Grab your big mixing bowl and whisk together flour, eggs, mayo, your choice of dill or parsley, lemon zest, salt, and black pepper. Keep whisking till everything blends smooth.

Additional Notes

  1. Letting the mixture rest in the fridge helps the patties stay put as you shape and fry them.

Tools You'll Need

  • Large bowl for mixing
  • Whisk
  • Big non-stick frying pan
  • Portioner or ice cream scoop
  • Spatula

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Has eggs, wheat (that means gluten), and dairy (from the cheese).

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 185
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~