Recipe overview
These juicy, golden-brown chicken patties are packed with garlic, herbs, cheese, and finely chopped green vegetables. They have a crisp, roasted exterior and a tender, flavorful center, served with a creamy green herb dip.
The recipe is inspired by the dish in your photo. The exact ingredients in the pictured dish cannot be confirmed, so this version recreates its appearance and flavor.
1. Ingredients
For the chicken patties
Makes approximately 8–10 medium patties
500 g ground chicken (preferably a mixture of breast and thigh meat)
1 small onion, finely chopped or grated and squeezed dry
2–3 garlic cloves, minced
1 small zucchini, grated and squeezed dry
2 tablespoons finely chopped fresh parsley
1 tablespoon chopped fresh coriander or dill
1 egg
½ cup (50–60 g) grated mozzarella cheese
¼ cup (25–30 g) grated Parmesan cheese
½ cup (50–60 g) breadcrumbs
2 tablespoons mayonnaise or thick Greek yogurt
1 teaspoon salt, or to taste
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon onion powder (optional)
¼ teaspoon chili flakes (optional)
0 of 17 chicken ingredients checked
For the creamy green herb dip
½ cup (120 g) thick Greek yogurt
¼ cup (60 g) mayonnaise
2 tablespoons sour cream, optional
1 small garlic clove, finely grated
2 tablespoons fresh parsley
1 tablespoon fresh coriander or dill
1 tablespoon lemon juice
1–2 tablespoons olive oil
1–2 tablespoons cold water, as needed
¼ teaspoon salt, or to taste
¼ teaspoon black pepper
1–2 tablespoons finely chopped spring onion, optional
Optional ingredients for extra flavor
1 teaspoon Dijon mustard for a savory tang
¼ teaspoon lemon zest for freshness
2 tablespoons finely chopped spinach for extra greenery
1 tablespoon cream cheese for a richer, thicker dip
2. Detailed cooking instructions
Step 1: Prepare the vegetables
Finely grate the zucchini and onion.
Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
If using grated onion, squeeze out excess liquid as well.
Mince the garlic and chop the herbs finely.
Important: Removing excess moisture helps the patties hold their shape and develop a golden crust rather than becoming soggy.
Step 2: Make the chicken mixture
Place the ground chicken in a large mixing bowl.
Add the onion, zucchini, garlic, parsley, coriander or dill, and egg.
Add the mozzarella, Parmesan, breadcrumbs, and mayonnaise or Greek yogurt.
Season with salt, black pepper, paprika, oregano, and optional onion powder and chili flakes.
Mix gently with a spoon or clean hands until everything is evenly combined.
Avoid overmixing, which can make the patties dense.
The mixture should be moist but firm enough to shape. If it feels too wet, add breadcrumbs one tablespoon at a time. If it feels too dry, add one tablespoon of yogurt.
Step 3: Chill and shape
Cover the mixture and refrigerate for 15–20 minutes.
Divide into 8–10 equal portions.
Shape each portion into a thick, rounded patty, approximately 2–3 cm thick.
If the mixture sticks to your hands, lightly oil your palms.
Optionally, press the outside of each patty into a thin layer of breadcrumbs for extra crunch.
Arrange the patties on a lined tray.
Step 4: Add the garlic-herb topping
Mix together:
2 tablespoons olive oil
1 tablespoon melted butter, if using
1 teaspoon chopped parsley
½ teaspoon garlic powder, if using
Brush a light coating over the patties. This helps them brown and gives them a roasted, garlic-herb flavor.
Step 5: Cook until golden
Choose one of the following methods.
Готовлю не котлеты, а курлеты: без брызг, в духовке, а состав овощей можно менять
Oven-baked method — recommended
Preheat the oven to 200°C conventional or 180°C fan.
Line a baking tray with parchment paper and lightly oil it.
Arrange the patties with space between them.
Bake for 20–25 minutes, turning carefully halfway through if desired.
For a deeper golden crust, broil or grill for 1–3 minutes at the end, watching closely.
Close-up of homemade chicken patties frying in a pan with oil, crispy golden crust and juicy texture, traditional comfort food cooking process.
Pan-fried method
Heat 2 tablespoons olive oil in a nonstick skillet over medium heat.
Add the patties without overcrowding the pan.
Cook for approximately 5–7 minutes per side, depending on thickness.
Lower the heat if the outside browns too quickly.
If needed, cover the pan briefly to help the centers cook through.
Air-Fryer Chicken Patties – Food Faith Fitness
Air-fryer method
Preheat the air fryer to 190°C.
Lightly grease the basket and patties.
Cook in a single layer for approximately 12–16 minutes, turning halfway through.
Adjust the cooking time for the thickness and size of your patties.
Food-safety check: Chicken patties must reach an internal temperature of 74°C at the thickest point. Use a food thermometer rather than relying on browning or cooking time alone.
Step 6: Prepare the creamy green herb dip
Add the Greek yogurt, mayonnaise, and optional sour cream to a small bowl.
Add the garlic, parsley, coriander or dill, lemon juice, olive oil, salt, and pepper.
Whisk until smooth.
For a finely blended green dip, pulse the ingredients in a small blender or food processor.
Add cold water a little at a time until the dip reaches your preferred consistency.
Taste and adjust the lemon juice, salt, and garlic.
Refrigerate for 10–15 minutes to allow the flavors to develop.
For a more vibrant green color, blend the fresh herbs thoroughly into the yogurt mixture.
Step 7: Serve
Arrange the hot patties on a large serving plate.
Place the green herb dip in a small bowl in the center.
Garnish with chopped parsley, a little grated Parmesan, and a light drizzle of olive oil.
Serve immediately while the patties are warm and the exterior is crisp.
These patties pair well with roasted potatoes, a fresh cucumber salad, steamed vegetables, rice, or toasted bread.
3. Nut information and allergy guide
Nuts are not required in this recipe. The ingredients listed above contain no intentionally added tree nuts or peanuts.
However, the following details are important for anyone with a nut allergy.
Ingredient
Nut information
Chicken
Naturally nut-free
Mozzarella and Parmesan
Generally nut-free; check labels and cross-contact warnings
Breadcrumbs
Usually nut-free, but check manufacturing information
Egg
Not a nut, but is a separate allergen
Greek yogurt and mayonnaise
Usually nut-free; check the ingredient list
Olive oil
Not a nut oil; generally suitable unless otherwise indicated on the product label
Fresh herbs and vegetables
Naturally nut-free
Prepared spice mixes
Check for allergen statements and cross-contact warnings
Nut-free preparation precautions
Check every packaged ingredient for peanut and tree-nut warnings.
Use clean bowls, utensils, cutting boards, and cooking trays.
Avoid ingredients made on shared equipment if the allergy is severe.
Do not substitute almond flour, cashew cream, or other nut-based ingredients.
If buying prepared mayonnaise, breadcrumbs, or spice blends, check the current package label rather than assuming the product is safe.
Allergy note: This recipe is designed without nuts, but no recipe can guarantee that commercial ingredients are free from accidental cross-contact. Follow the specific requirements of the person with the allergy.
4. Nutrition information
Estimated nutrition per serving, assuming 10 patties and the full recipe divided into 5 servings, with dip included:
Nutrient
Approximate amount
Calories
350–450 kcal
Protein
28–35 g
Carbohydrates
12–20 g
Fat
18–28 g
Fiber
1–3 g
These estimates vary with the chicken’s fat content, cheese, mayonnaise, cooking oil, breadcrumb quantity, and amount of dip consumed.
5. Questions and answers (Q&A)
Q1. Can I make these patties without breadcrumbs?
Yes. Use finely ground rolled oats or certified gluten-free breadcrumbs if appropriate. You may also use a little extra grated cheese, but the texture will be softer. For a gluten-free version, check all packaged ingredients.
Q2. Can I make the patties without eggs?
Yes. Try 2 tablespoons of thick Greek yogurt plus 1–2 tablespoons of breadcrumbs, or use a suitable commercial egg replacer. The mixture may be more delicate, so chilling it before shaping is especially helpful.
Q3. Why are my chicken patties falling apart?
The mixture may contain too much moisture, too few binders, or insufficient chilling time. Squeeze the vegetables dry, add breadcrumbs gradually, and refrigerate the mixture for 15–20 minutes before shaping.
Q4. How do I keep the patties juicy?
Use ground chicken that is not excessively lean, avoid overmixing, and do not overcook. The center must still reach 74°C for food safety.
Q5. Can I prepare them ahead of time?
Yes. Shape the uncooked patties, cover, and refrigerate at 4°C or below. For best quality, cook them within 1–2 days, or freeze them for longer storage.
Q6. Can I freeze cooked chicken patties?
Yes. Cool promptly, refrigerate or freeze in shallow containers, and freeze in airtight packaging. For best quality, use within about 2–3 months. Thaw in the refrigerator and reheat until the center reaches 74°C.
Q7. How long does the green herb dip last?
Store it in a sealed container in the refrigerator at 4°C or below and use within 3–4 days, provided the ingredients were fresh and handled safely. Do not leave it at room temperature for more than 2 hours, or more than 1 hour in temperatures above 32°C.
Q8. Can I make the dip without mayonnaise?
Absolutely. Replace the mayonnaise with additional thick Greek yogurt for a lighter, tangier dip. Add a little olive oil if you prefer a richer texture.
Q9. Can I make the patties spicier?
Yes. Add chili flakes, cayenne pepper, or a little finely chopped green chili to the chicken mixture. Start with a small amount and adjust to taste.
Q10. Can I use turkey instead of chicken?
Yes. Ground turkey works well with the same seasonings. As with chicken, cook until the center reaches 74°C.
Q11. Are these patties suitable for children?
They can be, provided the chicken is thoroughly cooked, the patties are cooled to a safe eating temperature, and the seasoning is adjusted to the child’s preferences. Cut them into age-appropriate pieces and account for individual food allergies.
Q12. How can I make them crispier without deep-frying?
Brush lightly with olive oil, leave space between the patties, and use the oven or air fryer. A thin breadcrumb coating also improves the exterior texture.
Q13. Can I replace zucchini with another vegetable?
Yes. Finely chopped spinach, grated carrot, or finely chopped bell pepper can work. Remove excess moisture from watery vegetables so the patties remain firm.
Q14. Is the recipe dairy-free?
Not as written, because it contains mozzarella, Parmesan, and a yogurt-based dip. You can use dairy-free cheese alternatives and a dairy-free yogurt or mayonnaise-based dip. Check labels for allergens and cross-contact.
Q15. What is the best way to reheat leftovers?
Reheat in an oven at 180°C or an air fryer at approximately 170–180°C until thoroughly hot. A microwave also works, although the patties may lose some crispness. Reheat leftovers to 74°C.
6. Troubleshooting guide
Problem
Likely cause
Solution
Patties are too soft
Excess moisture
Squeeze vegetables dry and add breadcrumbs gradually
Patties are dry
Overcooking or very lean chicken
Monitor the internal temperature and avoid overcooking
Outside burns before the center cooks
Heat is too high or patties are too thick
Reduce the temperature and cook longer
Patties have little flavor
Insufficient seasoning
Taste a small test portion after cooking and adjust the remaining mixture before shaping
Dip is too thin
Too much liquid
Add more Greek yogurt or refrigerate to thicken
Dip tastes too sharp
Too much lemon or garlic
Add more yogurt and a small amount of mayonnaise
Patties stick to the tray
Insufficient greasing or early turning
Use parchment, lightly oil the surface, and allow the crust to develop
7. Storage and food safety
Refrigeration: Store cooked patties in an airtight container at 4°C or below for 3–4 days.
Freezing: Freeze cooked patties in airtight packaging for best quality within 2–3 months.
Raw mixture: Keep refrigerated and cook within 1–2 days.
Thawing: Thaw frozen patties in the refrigerator, not on the kitchen counter.
Reheating: Reheat leftovers to an internal temperature of 74°C.
Cross-contamination: Keep raw chicken separate from ready-to-eat foods and wash hands and utensils thoroughly after handling it.
Final serving tip: For the closest presentation to the photo, shape the patties into rounded, slightly irregular mounds, brush with garlic butter and herbs, bake until deeply golden, and serve around a bowl of pale-green parsley-and-dill dip.