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Chicken thigh patties with cream cheese

Chicken Thigh Patties with Cream Cheese

Tender, juicy, and full of flavor — a weeknight dinner the whole family will love! Folding in milk-soaked bread and cream cheese keeps these chicken patties incredibly moist. Serve them with any side you like, from buckwheat to creamy mashed potatoes.

Nick

Recipe author

Composition / ingredients

Servings:

Chicken thighs

350

Onion

White bread roll

Milk

0.5

Eggs

Cream cheese

Flour

Pepper

Salt

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 35 % 14 g

Fats 43 % 17 g

Carbohydrates 23 % 9 g

226 kcal

GI: 22 / 33 / 44

Cooking method

Step 1:

Gather all your ingredients. Use milk of any fat content and a large egg, and reach for all-purpose flour. Take the cream cheese out of the fridge ahead of time so it softens. Instead of thigh meat, you can use chicken breast or leg meat — just make sure you have 350 g of boneless, skinless chicken. Feel free to add your favorite spices if you like.
Step 2:

Rinse the chicken under running water and pat it dry with paper towels. Trim away any excess membrane and fat, then use a sharp knife to cut the meat into medium pieces.
Step 3:

Put the slices of white bread in a deep bowl and pour the milk over them. Set the bowl aside for 10 minutes so the bread soaks up the milk and swells. This soaked crumb is what makes the patties extra juicy.
Step 4:

Meanwhile, transfer the chicken pieces to a blender or food processor and grind on high until you have a smooth, uniform texture. No blender? A meat grinder works too. Move the ground chicken to a large bowl where you'll mix in the rest of the ingredients.
Step 5:

Peel the onion, rinse it, cut it into large chunks, and add it to the blender bowl you used for the chicken.
Step 6:

Squeeze the milk out of the soaked, softened bread and mash it well with your hands. Add the crumb to the blender bowl with the onion.
Step 7:

Blend the onion and crumb together, then add the mixture to the bowl with the ground chicken.
Step 8:

Beat in the egg, then add the cream cheese and seasonings. Mix everything thoroughly, cover the bowl with plastic wrap, and refrigerate for 30 minutes. This lets the bread absorb all the meat juices. When the time is up, take the bowl out, remove the wrap, and mix the chicken mixture well once more, working it with your hands to lighten and aerate it.
Step 9:

Scoop up a portion of the mixture and shape your first patty, dredging it in sifted flour on both sides, then set it in a preheated skillet. Shape the rest of the patties the same way and fry them in vegetable oil over medium heat, turning once, until golden brown on both sides.

Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.
Use an oil with a high smoke point for frying! Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and forms toxic compounds, including carcinogens. With rare exceptions, unrefined oils have a low smoke point; they contain lots of unfiltered organic particles that begin to burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you're using a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.