Prep Time: 15 mins | Cook Time: 15 mins | Chilling Time: 30 mins | Total Time: 1 hr
My kids love chicken nuggets. I make sure to always have a stash in my freezer. Their newest obsession though, is these Chicken Patties! These chicken patties are an amazing alternative to chicken nuggets. Leftovers are also wonderful in sandwiches. For a kids’ meal, I serve these delicious chicken patties with some chips and a salad.
Ingredients
2 large eggs
4 c. shredded chicken, from 2 large chicken breasts, (16 ounces by weight)
1/3 c. mayonnaise
3 tablespoons fresh dill, finely chopped (or 1 tablespoon parsley)
1/3 c. all-purpose flour
2 tablespoons olive oil to saute, divided
1 1/3 c. mozzarella cheese, shredded
1 c. Panko bread crumbs
1 teaspoon lemon zest, plus lemon wedges to serve
3/4 teaspoon salt or to taste
1/8 teaspoon black pepper
How to make Easy Chicken Cakes
Step 1: Place 2 eggs, 1/3 c mayo, 1/3 c flour, 3 tablespoons dill, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and 1 teaspoon lemon zest in a large mixing bowl. Mix well until everything is blended.
Step 2: To the mixing bowl, add the shredded chicken along with 1 1/3 c shredded mozzarella. Stir well to ensure the chicken is completely coated in batter.
Step 3: Tent the bowl and place it in the fridge for at least 30 minutes. After 30 minutes, remove the mixture from the fridge and divide it into 12 to 15 cakes using a trigger-release ice cream scoop. Shape each into half-an-inch thick patties. In Panko crumbs, dip both sides of the patties.
Step 4: Heat 1 tbsp olive oil in a large non-stick skillet over medium heat. Then, add half of the chicken patties and cook for about 3 to 4 minutes on each side until golden brown. As needed, add more oil. Do the same with the rest of the patties.
Step 5: Before serving, sprinkle the patties right away with salt and squeeze fresh lemon juice on top. Enjoy!
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