Golden on the outside, juicy on the inside: these chicken patties are loaded with carrot and zucchini, finished with a buttery braise that keeps every bite tender. They are the kind of easy weeknight dinner the whole family asks for. For more chicken inspiration, try our Chicken and Buckwheat Patties, Juicy Chicken Patties with Cheese, or Juicy Chicken Zucchini Patties.
Ingredients
- 500 g (1.1 lb) chicken breast
- 100 g carrot
- 100 g zucchini
- 1 onion
- 1 egg
- 3 tbsp breadcrumbs
- Salt, pepper, and chicken seasoning to taste
- 15 g (1 tbsp) butter
- Oil for frying
Instructions
- Grind the chicken, carrot, zucchini, and onion together in a meat grinder.
- Add the egg, breadcrumbs, salt, pepper, and chicken seasoning; mix well and rest for 30 minutes.
- Shape the patties and pan-fry in oil until golden on both sides.
- Return all the patties to the skillet with the butter and a splash of water; cover and braise over low heat for 10-15 minutes.
Tips
- Squeeze the grated zucchini well before mixing so the mixture is not too wet. Serious Eats has great advice on handling watery vegetables in ground-meat recipes.
- Keep the heat moderate so the patties brown gently without drying out.
- Let the finished patties rest a few minutes before serving for the juiciest texture.
Nutrition: per 100 g: 167 kcal, protein 18 g, fat 7 g, carbs 7 g.