Chicken patties recipe

These moreish chicken mince patties are packed with vegies and are a family-friendly light meal when eaten with a crunchy side salad or vegies. They are also the perfect size for little hands in school lunch boxes, too.

How to make chicken patties: key tips

When preparing the vegies, be sure to chop the capsicum and onion very finely, as the mince won’t stick to large pieces and you risk your patties breaking up as they cook. Also, be sure to use your hands to squeeze the excess moisture out of the grated zucchini before you add it to the mix so that your mixture doesn’t become too sloppy.

The easiest way to form the patties is to use clean wet hands to roll large tablespoonfuls of the mince mixture into balls and then flatten slightly. Having wet hands will prevent the mixture from sticking to your fingers.

If you have the time, place a tray of patties into the fridge for around 30 minutes to firm up a little, then cook the patties in batches in a frying pan for 3-4 minutes each side or until browned nicely and cooked through.

Key ingredients in this chicken patties recipe 

Chicken mince is a wonderfully tasty low-cost mince, but you could use other mince for these patties, too. Opt for leaner types, if possible.

Cream of chicken instant soup is an easy way to season these patties. If you prefer, you could add 2 tsp powdered chicken stock instead.

Sweet chilli sauce gives these patties a little sweetness and zing. Barbecue sauce can also be used.

Dried herbs work well in patties, as they add flavour but aren’t chunky and so don’t compete for space in the mixture with the other vegies. You could use fresh herbs, if you like, but make sure you chop them very finely.

Similar to chicken patties, you could try these rissole recipes for a change. Tuna patties are also a winner in our household.

This recipe was originally submitted by Kaye, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.