Easy Chicken Cakes Patties (Printable Version)
Juicy chicken, cheese, and fresh herbs tucked inside golden patties. Those get coated in Panko for a crispy finish, then brightened up with lemon.
# 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:
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.
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.
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.
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.
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.
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:
01 -
Letting the mixture rest in the fridge helps the patties stay put as you shape and fry them.