These steamed chicken patties are light, juicy and full of fresh herbs — a wholesome, low-fat dinner that never tastes like diet food. Grated carrot keeps them tender, while basil, dill and oregano add a lovely garden freshness. They pair beautifully with a simple salad or steamed vegetables, much like our Tuna Pasta Salad with Greek Yogurt.
Ingredients
- 400 g (14 oz) ground chicken
- 1 carrot, grated
- 1 onion, finely chopped
- 1 garlic clove, minced
- Fresh basil and dill
- Dried oregano
- 1 egg
- 30 g (1/3 cup) breadcrumbs
Instructions
- Mix the ground chicken with the carrot, onion, garlic, and herbs.
- Beat in the egg and breadcrumbs and mix well.
- Pour a little water into a skillet and bring to a boil, then reduce to minimum. Shape patties with wet hands and place in the skillet — the water should come halfway up the patties so they steam rather than boil. Cover and cook 20 minutes.
Tips
- Wet your hands before shaping each patty so the mixture does not stick and the patties stay neat and even.
- Keep the heat at its lowest once the water boils; gentle steam keeps the patties juicy instead of tough.
- For another lean chicken dinner, try our Breaded Chicken Breast with Flour, Egg, and Breadcrumbs. For healthy cooking guidance, visit Serious Eats.
Nutrition (per 100 g): 156 kcal | Protein 11 g | Fat 9 g | Carbohydrates 5 g