Main Page
Second course
Chopped chicken cutlets with starch

Chopped Chicken Patties with Starch

Really tasty — a hit with kids and grown-ups alike! These chicken patties, bound with starch and mayonnaise, go with any side dish. They're quick to make; the only wait is letting the mixture rest for about forty minutes.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Chicken breast

500

Eggs

Garlic

Mayonnaise

Starch

Dill (2-3 sprigs)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 18 g

Fats 30 % 10 g

Carbohydrates 15 % 5 g

181 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make patties with starch? Measure out all the ingredients. Wash and wipe the eggs in their shells. Rinse the fresh herbs and shake off the excess water. Trim, rinse, and pat the meat dry. Homemade mayonnaise is best here. You can use pre-ground chicken if you like, but then the patties won't have that chopped texture.
Step 2:

Cut the chicken breast into small cubes with a sharp knife. Transfer to a bowl.
Step 3:

Finely chop the dill and add it to the meat.
Step 4:

Crack the raw eggs into the bowl with the chopped chicken and herbs. Press the garlic through a garlic press and add it too.
Step 5:

Mix everything together until well combined.
Step 6:

Add the mayonnaise.
Step 7:

Mix again.
Step 8:

Add the starch to the mixture and mix well once more.
Step 9:

Let the mixture marinate at room temperature for 40 minutes. If you'd rather marinate it in the fridge, give it up to 2 hours. You can cover the bowl with plastic wrap. Keep in mind the mixture stays loose — you won't be able to shape it into firm patties.
Step 10:

Heat the vegetable oil in a skillet. Scoop the mixture with a spoon and drop it into the pan in even rounds. You can shape them into ovals if you like. Fry for 7–10 minutes per side, adjusting the timing to your stove.

Fry with an oil that has a high smoke point. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Most unrefined oils have a low smoke point because they're full of unfiltered particles that scorch quickly; refined oils stand up to heat better. For anything you cook in the oven, in a skillet, or on the grill, use a high-smoke-point oil. Good choices include refined sunflower, olive, and grapeseed oil.
It's worth making your own mayonnaise — it tastes better and is healthier. You can also swap in sour cream or plain yogurt for the dressing, either on their own or mixed with the mayonnaise in any ratio you like, which lightens up the dish.