These juicy chicken patties are a high-protein weeknight hero: tender diced chicken mixed with sweet tomato, melty light cheese, and fresh herbs, pan-fried until golden. With 18 grams of protein per 100 g, they are as nourishing as they are delicious. If you like them, you will love our chicken meatballs in tomato sauce and healthy meatballs in tomato sour-cream sauce.
Ingredients
- 300 g (10.5 oz) raw chicken breast
- 1 medium egg
- 1 large tomato (or 2 small), finely diced
- 50 g (1.8 oz) light cheese (up to 30% fat), grated
- 2 tbsp (40 g) 10% sour cream
- 2 tbsp (30 g) rice flour (regular flour works too)
- a small bunch of fresh herbs, chopped
- 1 tsp coconut oil for the pan
- salt and spices to taste
Instructions
- Dice the chicken breast into small cubes. Add the egg, diced tomato, grated cheese, herbs, spices and flour and mix thoroughly.
- Grease the skillet with just a touch of oil and spoon the mixture in to form patties.
- Fry on low heat for about 5 minutes per side until golden brown and cooked through.
- Serve with sour cream. Two patties make a good portion — freeze the rest for later.
Tips
- Dice the chicken small and evenly so the patties hold together and cook through.
- Fry on low heat — gentle heat keeps them juicy and prevents burning before the center cooks. For another great patty recipe, try our chicken and buckwheat patties.
- Freeze the extras between sheets of parchment — they reheat beautifully. Serious Eats has excellent make-ahead cooking guides.
Nutrition: per 100 g: 167 kcal, protein 18 g, fat 7 g, carbs 7 g.