Chicken Patties with Oats

A fresh take on a classic — so tender and juicy! Adding rolled oats makes these patties wonderfully soft, tender, juicy, and delicious. The mixture is smooth, holds its shape well, and doesn't spread out as it fries. The patties don't stick to the pan or fall apart — they're a real pleasure to make! My kids loved them, and the grown-ups were happy too.

mom of sweet tooth

Recipe author

Composition / ingredients

Servings:

Ground chicken

600

Eggs

Rolled oats (measured in a 250 ml / 1 cup measure)

0.5

Milk (measured in a 250 ml / 1 cup measure)

0.25

Onion

Garlic

Ground black pepper

0.5

Dry spices (e.g. 0.5 tsp khmeli-suneli)

Fresh herbs (optional! I use 4 sprigs of dill)

Salt (1 tsp)

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 14 g

Fats 33 % 11 g

Carbohydrates 24 % 8 g

170 kcal

GI: 22 / 78 / 0

Cooking method

Cooking time: 50 min

Step 1:

Here's everything you need for these chicken-and-oat patties. Peel and rinse the onion and garlic. Use any store-bought ground chicken, or grind it yourself. Season with whatever spices you like — I used khmeli-suneli (a Georgian herb blend) and ground black pepper. I also added a little dill, but leave it out if you don't care for herbs in your patties.
Step 2:

Pour the milk over the rolled oats and stir.
Step 3:

Let the oats soak in the milk for 20–30 minutes. That's what the softened oat-and-milk mixture looks like (see photo) — that's one option. A second, equally good way to soak the oats: beat the egg with the milk using a fork and pour that over the oats instead of milk alone, then let them soak in the milk-egg mixture for the same 20–30 minutes.
Step 4:

Finely chop the onion and the herbs (if you're adding them to the mixture).
Step 5:

Add the chopped onion and herbs to the bowl of ground chicken, along with the garlic pressed through a garlic press, salt and spices to taste, and the egg (if you didn't already add it to the oats). Mix everything together.
Step 6:

Add the soaked oats to the ground chicken and knead the mixture thoroughly.
Step 7:

Now, dipping your hands in a bowl of water, shape the patties with wet hands. This amount made 12 patties for me. If you prefer them breaded, go ahead and coat them in breadcrumbs.
Step 8:

Now fry the patties on both sides until golden, on a well-heated pan with hot oil (it took me 2 tablespoons of oil). Then cover the pan and steam them (don't skip this!) over low heat — or add a little water or sour cream and let them simmer, so the oats soften completely. Serve these tasty, tender patties on plates, with a side like potatoes or a grain. Enjoy!

If you simmer the patties in a sauce (I like a sour cream one best), they come out unbelievably tender. By the way, this same mixture makes very tasty meatballs for soup. Give it a try!
The right pan makes a difference — a poor choice can spoil even the best recipe, so pick one suited to what you're cooking.
Every oil is good only up to a certain temperature — its smoke point, past which it starts to burn and form harmful compounds. Choose an oil with a high smoke point for frying.
To make sure oat dishes always turn out well, it helps to know how to choose and cook oats and rolled oats.