Description
These easy Chicken Patties (Chicken Cakes) are a delicious and quick meal made with shredded chicken, mozzarella cheese, fresh herbs, and lemon zest, all coated in crispy Panko breadcrumbs and pan-fried to golden perfection. Perfect for a light lunch or dinner, they offer a flavorful twist on classic chicken cakes with a tender and cheesy interior and a crunchy exterior.
Ingredients
Scale
Chicken Mixture
- 4 cups shredded chicken (from 2 large chicken breasts, approximately 16 oz by weight)
- 2 large eggs
- 1/3 cup mayonnaise
- 1/3 cup all-purpose flour
- 3 Tbsp fresh dill (finely chopped) or 1 Tbsp parsley
- 3/4 tsp salt (or to taste)
- 1/8 tsp black pepper
- 1 tsp lemon zest
- 1 1/3 cups shredded mozzarella cheese
Coating and Cooking
- 1 cup Panko bread crumbs
- 2 Tbsp olive oil (divided for sautéing)
- Lemon wedges (for serving)
Instructions
- Prepare the batter: In a large mixing bowl, whisk together the 2 eggs, 1/3 cup mayonnaise, 1/3 cup all-purpose flour, 3 Tbsp finely chopped dill, 1/2 tsp salt, 1/8 tsp black pepper, and 1 tsp lemon zest until fully combined and smooth.
- Combine chicken and cheese: Add the shredded chicken and 1 1/3 cups shredded mozzarella cheese to the batter. Stir thoroughly until the chicken is evenly coated in the mixture.
- Chill the mixture: Cover the bowl and refrigerate the mixture for at least 30 minutes to help with binding and make it easier to form patties.
- Form patties and coat: Using a trigger release ice cream scoop, divide the chilled mixture into 12 to 15 equal portions. Shape each portion into a patty approximately 1/2 inch thick. Dip both sides of each patty evenly into Panko bread crumbs to coat.
- Pan-fry the patties: Heat a large non-stick skillet over medium heat. Add 1 Tbsp olive oil to the pan and place half the patties in it. Sauté for 3 to 4 minutes per side, or until golden brown and cooked through, adding more oil as needed to saute the remaining patties.
- Season and serve: Once cooked, transfer the patties off the heat. Immediately sprinkle with a pinch of salt and squeeze fresh lemon juice from wedges over them. Serve the patties warm.
Notes
- Refrigeration of the mixture is key for easier handling and to ensure patties hold their shape during cooking.
- Using fresh dill adds a bright and aromatic flavor, but parsley can be substituted if preferred.
- Panko crumbs provide a lighter, crispier coating compared to regular breadcrumbs.
- Adjust salt to taste, especially if the mozzarella or mayonnaise used is already salted.
- Serve with lemon wedges for an added fresh citrus bite.
