Chicken Patties (Easy Chicken Cakes) Recipe
Everyone loves these chicken patties, even the pickiest of people! They're crunchy on the outside with a cheesy center and are a genius way to use up leftover grilled chicken.
Ingredients
- 1 cup rusk rusk
- 2 tablespoons olive oil for frying, divided
- 1 1/3 cup shredded mozzarella cheese
- 1 teaspoon lemon rind, plus lemon slices, for serving
- 3/4 teaspoon salt, or to taste
- 3 tablespoons finely chopped fresh dill (or 1 tablespoon parsley)
- 1/8 teaspoon black pepper
- 1/3 cup all-purpose flour
- 1/3 cup mayonnaise
- 2 large eggs
- 4 cups shredded chicken, from 2 large chicken breasts (16 ounces by weight)
Instructions
- In a large bowl, whisk together: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 3 tablespoons dill, 1/2 teaspoon salt, 1/8 teaspoon black pepper and 1 teaspoon lemon zest.
- Add the shredded chicken and 1/3 cup of shredded mozzarella cheese, then stir until the chicken is well coated with the mixture.
- Cover the bowl and place the mixture in the refrigerator for at least 30 minutes (this will help the patties form). Use a trigger-release ice cream scoop to break it up into 12-15 cakes and then shape into 1/2-inch-thick patties. Dip both sides in the panko crumbs.
- Place a large non-stick skillet over medium heat. Add 1 tablespoon of olive oil and half of the chicken pieces. Fry 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with the remaining pancakes.
- Once the pancakes are off the heat, sprinkle with salt and squeeze fresh lemon juice over the pancakes. Her feet are warm.