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Poultry cutlets

Stuffed Chicken Patties in Batter

Easy to make — right for a special occasion or an everyday dinner! These chicken patties are anything but ordinary. First, they're stuffed with a tasty filling. Second, they're dipped in batter before frying, which keeps the ground chicken from drying out and leaves the patties wonderfully juicy!

Julia M.

Recipe author

Composition / ingredients

Servings:

Ground chicken

600

Onion

White bread

Garlic

Egg

Salt

Dry seasonings

Eggs (hard-boiled, for filling)

Hard cheese

Butter

Fresh herbs

Salt

Eggs (for batter)

Milk

Flour

200

Baking powder

0.3

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 13 g

Fats 28 % 10 g

Carbohydrates 36 % 13 g

190 kcal

GI: 8 / 0 / 92

Cooking method

Step 1:

How do you make stuffed chicken patties? Start by gathering the ingredients. I'm using ground chicken, but ground turkey or any other poultry works just as well. Buy it ready-made or grind it yourself. Hard-boil the eggs ahead of time — 7 to 9 minutes in boiling water — then cool them in cold water.
Step 2:

Peel the onion and garlic and grind them together with 1 to 2 slices of white bread. The bread soaks up some of the moisture from the ground meat.
Step 3:

Add the ground bread, onion, and garlic to the ground chicken. Crack in one egg and season with a little salt and your seasonings. Mix everything together, then slap the meat mixture against the bottom of the bowl a few times to make it firmer and more cohesive.
Step 4:

Make the batter: combine the milk, eggs, flour, and salt, and mix well.
Step 5:

Adjust the flour to get the batter consistency you want — more flour for a thick batter, less for a thin one. Mine turned out on the thin side.
Step 6:

For the filling, peel the hard-boiled eggs and grate them together with the cheese. Add the softened butter and a pinch of salt.
Step 7:

Stir the chopped fresh herbs into the filling.
Step 8:

Shape the meat mixture into small patties and place a little filling in the center of each. Fold the meat around the filling to seal it, dip the patty in the batter, and set it in a hot skillet.
Step 9:

Fry the patties for 2 to 3 minutes per side in a little vegetable oil.
Step 10:

The patties will turn golden as they cook. Keep the heat moderate so they have time to cook through on the inside.
Step 11:

Transfer the chicken patties to a paper towel to blot off any excess oil. Serve them hot with any side dish you like. Enjoy!

To check whether the oil is hot enough, dip the tip of a wooden spatula into it. If bubbles gather around it, you're ready to start frying.
A quick tip: the wrong pan can ruin even the best recipe, so reach for a good nonstick or well-seasoned skillet here.
Every cooking oil is only healthy up to a certain point — its smoke point, above which it starts to burn and forms harmful compounds. Choose an oil with a high smoke point for frying, and don't let it overheat.