Cheesy Chicken Patties
Golden, cheesy chicken patties with a tender, juicy centre. Quick to prepare in the Thermomix® and pan-fried until golden, they’re delicious served with a fresh grated carrot salad or tucked into burgers and wraps.
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Servings: 10 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.
Notes
Mince your own chicken: Cut boneless, skinless chicken breast or thigh into 2–3 cm pieces and partially freeze until firm but not solid. Place in the Thermomix® bowl in 250 g batches and mince 5 sec/speed 6. Check the texture and repeat for 1–2 seconds if needed, avoiding overprocessing into a paste. Mince before starting the recipe and set aside in the fridge.