Chopped Chicken Patties
Chopped patties are the best way we know to make chicken breast juicy. We dice the meat by hand, mix it with eggs, sour cream, starch and dill, then let it rest in the cold. The patties come out tender inside with lacy, crisp edges — even people who grumble about dry chicken breast love them.
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 45 min
- Total
- 1 h 25 min
- Servings
- 4
- Level
- Easy
- Per serving
- 310 kcal
Ingredients
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What to use instead
Use mayonnaise or Greek yoghurt instead of sour cream, and cornflour instead of potato starch.
Makes: about 12 patties, 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Dice the chicken
Slightly frozen chicken is easiest to cut, so give it 15 minutes in the freezer. Slice into 5 mm strips, then across into 5 mm cubes. Don't chop it to a paste — you want to see the pieces.
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Step 2: Prep onion and herbs
Chop the onion as finely as you can, grate the garlic and finely chop the dill.
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Step 3: Make the mixture
In a bowl, combine the chicken, onion, garlic, dill, eggs, sour cream, starch, salt and pepper. Stir firmly with a spoon for 1–2 minutes until the mixture turns thick and sticky.
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Step 4: Chill the mixture
Cover and refrigerate for 30 minutes. The starch absorbs the moisture, so the patties hold their shape in the pan.
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Step 5: Fry the patties
Heat the oil in a frying pan over medium heat. Drop in heaped tablespoons of the mixture, flattening each patty slightly to 1.5 cm. Fry for 3–4 minutes per side until evenly golden.
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Step 6: Finish cooking through
Turn the heat to low, cover the pan and cook for 3 minutes more. They're done when the meat is white with no pink and the juices run clear (74°C/165°F inside). Fry in batches rather than crowding the pan.
Tips & variations
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Tip
Dip your spoon in cold water between patties — it's the easiest way to handle the sticky mixture neatly.
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Swap
Use mayonnaise or Greek yoghurt instead of sour cream, and cornflour instead of potato starch.
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Variation
Stir 50 g grated hard cheese into the mixture for even juicier, slightly melty patties.
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Storage
Keep in the fridge for up to 3 days, or freeze the cooked patties for up to 2 months.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 310 kcal | 1,240 kcal |
| Protein | 38 g | 152 g |
| Fat | 14 g | 56 g |
| Carbohydrates | 8 g | 32 g |
Approximate values calculated from standard ingredient data.
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