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Chopped chicken cutlets

Chopped Chicken Patties

Tasty, golden, and perfect for lunch — for kids and grown-ups alike! Even without a meat grinder, you can make wonderfully tasty chopped chicken patties. The whole secret is chopping the meat very finely with a knife — it gives the patties a richer flavor. Give them a try!

Julia M.

Recipe author

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Composition / ingredients

Servings:

Chicken

350

Egg

Sour cream

Starch

Onion

Vegetable oil

Garlic

Fresh herbs

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 57 % 16 g

Fats 29 % 8 g

Carbohydrates 14 % 4 g

157 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make chopped chicken patties? Gather all your ingredients. You can use chicken from any part of the bird. I like to use thigh meat for these — it's not as dry as breast. Use any fresh herbs you like; I go with fresh parsley.
Step 2:

Rinse the chicken under running water and pat it dry. Then cut it into very small pieces. Freezing the meat slightly first makes it easier to cut, and lets you chop it even finer.
Step 3:

Peel the onion and rinse it in cold water, then chop it — either very finely with a sharp knife or in a food chopper. Combine the chicken and onion.
Step 4:

Finely chop the washed herbs and add them to the bowl. Crack in the egg and add the starch. For juicier patties, stir in the sour cream. Season with a little salt and spices to taste.
Step 5:

Mix everything together well. The finished mixture should be thick and sticky.
Step 6:

Heat a skillet until hot and add a little vegetable oil. Spoon the mixture into the hot oil. Fry the patties over low heat for 1–2 minutes per side. Keep the heat gentle — the patties need time to cook through inside without scorching. They'll turn an appetizing golden color.
Step 7:

The patties are best hot — soft, tender, and juicy. They never last long at our house. Serve them with any side dish or a fresh vegetable salad. Enjoy!

You can swap the sour cream for plain unsweetened yogurt.
Here's an easy way to tell whether the oil in your skillet is hot enough: dip in a wooden spoon or spatula. If little bubbles gather around it, you're ready to start frying.
Always wash eggs before using them, since even a seemingly clean shell can carry harmful bacteria. A food-safe wash and a brush work best.