Cheesy Chicken Patties
Golden on the outside, tender in the middle and full of cheesy goodness—these chicken patties are a lovely, easy option for lunch or dinner.
The Thermomix® makes preparation simple, grating the cheese, chopping the herbs and combining the mixture in just a few steps. Then it’s over to the frying pan for those delicious golden edges!
I’m serving mine with a fresh carrot salad grated using the Thermomix® Cutter. It’s a lovely combination for spring, but these patties are just as delicious tucked into a burger bun, wrapped in flatbread or served with your favourite vegetables.
Why add mayonnaise?
Mayonnaise might seem like an unusual ingredient, but it helps keep the patties moist and tender. Chicken mince can be quite lean, and the oil in mayonnaise adds a little richness, helping give the cooked patties a juicy texture.
You won’t get a strong mayonnaise flavour—it simply blends into the mixture alongside the cheese, herbs and mustard.
Prefer to leave it out? Start with 40 g breadcrumbs instead of 50 g, then add a little more only if needed to help the patties hold their shape.
Tips for lovely patties
- Avoid overmixing. Mix just until combined, finishing with the spatula if needed. Too much mixing can give the patties a firmer texture.
- Let the mixture rest. Give the breadcrumbs five minutes to absorb moisture before deciding whether you need to add more.
- Keep the mixture soft. It should hold its shape, but adding too many breadcrumbs can make the patties dry.
- Use damp hands. Lightly wet your hands to make shaping easier.
- Chill if you have time. Twenty minutes in the fridge helps the patties firm up and makes them easier to handle.
- Make them an even thickness. Around 1.5 cm thick helps them cook evenly.
- Use moderate heat. The cheese helps create beautiful golden edges, so lower the heat if the outside is browning too quickly.
- Let the first side set. Allow a golden crust to form before gently turning with a flat spatula.
Make them your own
Swap the parsley for chives, or add a little finely grated lemon zest for a fresh flavour. For smaller appetites, shape the mixture into mini patties and adjust the cooking time.
Serve with grated carrot salad, a crisp green salad or roasted vegetables. They also make a delicious chicken burger with lettuce and a spoonful of your favourite sauce.
Storage and reheating
Keep cooked patties in an airtight container in the fridge and enjoy within 2–3 days. Refrigerate promptly once they have cooled enough to pack away.
To freeze, cool the cooked patties, separate them with baking paper and place in a freezer-safe container or bag. Label with the date and use within 2–3 months for best quality. Thaw overnight in the fridge.
Reheat until piping hot throughout, using a frying pan over gentle heat, the oven or microwave. Take care not to overheat them, as this can dry out the chicken.
Lunchbox tip: Pack chilled patties with an ice brick to keep them cold until lunchtime.
Cheesy Chicken Patties
Equipment
- Thermomix Any model
- Large frying pan
- Flat spatula or egg flip
- Bowl for grated cheese
- Plate or tray for shaped patties
- Kitchen thermometer
Ingredients
- 80 g tasty cheddar cut into cubes
- 1 small garlic clove
- A small handful of parsley leaves only
- 500 g chicken mince
- 1 egg
- 50 g panko breadcrumbs plus extra if needed
- 30 g mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp pickled gerkins finely chopped
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp ground black pepper
- Olive oil for shallow frying
Instructions
- Place cheddar in the mixing bowl. Grate 5 sec/speed 7. Transfer to a bowl.
- Add garlic and parsley. Chop 3 sec/speed 7. Scrape down the sides and repeat if needed.
- Add reserved cheese, chicken mince, egg, breadcrumbs, mayonnaise, mustard, gerkins, onion powder, salt and pepper. Mix 15 sec/reverse/speed 3. Finish combining with the spatula if needed.
- Leave for 5 minutes so the breadcrumbs absorb some moisture. The mixture should be soft but hold its shape. If too wet, add another 10–15 g breadcrumbs.
- With lightly dampened hands, shape into 10–12 patties, approximately 1.5 cm thick. Chill for 20 minutes if you have time.
- Heat a thin layer of oil in a frying pan over medium heat. Cook in batches for approximately 5–6 minutes each side, until golden and cooked through. Lower the heat if they brown too quickly. The centre should reach 75°C.