Description
These Golden Mediterranean Chicken Patties are juicy, herby, and zesty, perfectly combining ground chicken with fragrant herbs, tangy feta cheese, and lemon zest. Pan-fried to a golden brown, they make a delightful appetizer or main dish served with a side of Greek yogurt or tzatziki for a refreshing finish.
Ingredients
Scale
Chicken Mixture
- 500 g ground chicken
- ½ cup crumbled feta cheese
- ¼ cup breadcrumbs
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- Zest of 1 lemon
- 1 egg, lightly beaten
- Salt and black pepper to taste
For Cooking
- 2 tbsp olive oil
Optional Garnishes
- Lemon wedges
- Fresh herbs
- Greek yogurt or tzatziki
Instructions
- Combine Ingredients: In a large bowl, add the ground chicken, crumbled feta cheese, breadcrumbs, finely grated onion, minced garlic, chopped fresh parsley and dill, lemon zest, lightly beaten egg, salt, and black pepper. Mix everything together until just combined, being careful not to overwork the mixture.
- Form Patties: Shape the mixture into 8 evenly sized patties to ensure even cooking and consistent texture.
- Heat Olive Oil: Place a large skillet over medium heat and add 2 tablespoons of olive oil. Allow the oil to heat until shimmering but not smoking, ready for frying.
- Cook Patties: Place the patties in the hot skillet and cook for 5 to 6 minutes on each side. Cook until the patties are golden brown and cooked through, with an internal temperature reaching 74°C (165°F) for safe consumption.
- Serve and Garnish: Transfer the cooked patties to a plate. Garnish with lemon wedges and fresh herbs. Serve with Greek yogurt or tzatziki on the side for added creaminess and flavor.
Notes
- Use fresh herbs for the best flavor; dried herbs will not provide the same brightness.
- Ensure patties are of uniform size to cook evenly.
- Do not overmix the chicken mixture to keep patties tender.
- Optional: Substitute breadcrumbs with gluten-free breadcrumbs if desired.
- Leftovers can be refrigerated for up to 2 days and reheated gently in a skillet.
