Chicken Patties
Minced chicken can turn dry in a pan, so these chicken patties get an egg, breadcrumbs and finely chopped onion to keep them tender and hold their shape. Four generous patties take about 12 minutes to fry, with a short chill beforehand so they do not fall apart. Serve them in a toasted bun, or with a crisp salad and potatoes.
- Total
- 39 min
- Prep
- 12 min
- Cook
- 12 min
- Serves
- 4
- Per serving
- 270kcal
Common mistakes with chicken patties
Most disappointing patties come down to three things: very lean mince, a mixture that is too wet, and a pan that is too hot. Chicken thigh mince has more fat and stays moist. Finely chopped onion adds moisture without making the mix loose, and the egg and breadcrumbs bind it.
Handle the mixture as little as you can after it is combined, since pressing it too hard makes the patties dense.
How to cook chicken patties
Tap a time to start a timer.
- Mix Put the minced chicken in a large bowl with the onion, garlic, breadcrumbs, egg, parsley, salt and pepper. Mix with your hands for about a minute, until the mixture is evenly combined and slightly sticky.
- Shape Wet your hands to stop the mixture sticking, then divide it into four. Shape each piece into a patty about 2cm thick and 10cm across, pressing a shallow dip into the centre so it stays flat as it cooks.
- Chill Lay the patties on a plate lined with baking paper, cover and chill for . This firms up the mixture so the patties hold together in the pan.
- Fry Heat the oil in a large frying pan over a medium heat. Fry the patties for on the first side without moving them, until deep golden, then turn and fry for another .
- Check and rest Cut into the thickest patty. It should be steaming hot all the way through, with no pink and clear juices (75°C on a thermometer). Leave the patties for before serving.
Serving and variations
Toast the buns, add a slice of tomato and some lettuce, and these patties turn into a simple chicken burger. For a bigger bun with a different texture, try a chicken burger with a topping of your choice, or a crispy chicken burger if you prefer breaded fillets to mince.
Stir in lemon zest or a finely chopped red chilli for a change. You can also swap the parsley for chives or coriander.
Common problems and fixes for Chicken Patties
- The patties break up in the pan.
- The mixture is too wet or was not chilled. Chill the shaped patties for the full 15 minutes, and let them form a golden crust before you turn them over once.
- The patties are dry and crumbly.
- Chicken breast mince is very lean, so use thigh mince if you can, and take the patties off as soon as they are cooked through. Squeezing a handful of grated courgette dry and mixing it in also helps.
- The outside is dark but the middle is still pink.
- The pan was too hot or the patties too thick. Cook on a medium heat, keep them to 2cm thick and, if they brown too fast, finish them on a baking tray at 200°C (180°C fan), gas 6 for 5 minutes.
Frequently asked questions about Chicken Patties
How do you stop chicken patties falling apart?
Mix in the egg and breadcrumbs, chill the shaped patties for 15 minutes and turn them only once. A thick, well-mixed patty holds together far better than a thin, loose one.
Can you freeze chicken patties?
Yes, freeze them raw for up to 3 months. Lay them on a tray lined with baking paper until solid, then bag them up and thaw overnight in the fridge before frying. Cooked patties keep in the fridge for up to 2 days.
How do you know when they are cooked?
They are cooked when steaming hot all the way through, with no pink meat and clear juices. A thermometer in the centre should read 75°C.
What do you serve with them?
A toasted bun with lettuce, tomato and mayonnaise works well, or serve them with new potatoes and a green salad. A squeeze of lemon and a spoonful of garlic yoghurt also go nicely.
How did you like the recipe?
4.7 / 5 · 47 ratings
