Everyone loves these Chicken Patties, even the pickiest eaters! They are crisp on the outside with a juicy, cheesy center and it's a genius way to use leftover Rotisserie Chicken.
In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest.
Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.
Cover the bowl and refrigerate the mixture at least 30 minutes (this will help with forming patties). Use a trigger release ice cream scoop to divide into 12-15 cakes then form into 1/2-inch thick patties. Dip both sides in Panko crumbs.
Place a large non-stick skillet over medium heat. Add 1 Tbsp olive oil and half of the chicken patties. Sauté for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties.
As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.
Nutrition Facts
Chicken Patties (Easy Chicken Cakes) Recipe
Amount per Serving
Calories
185
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Cholesterol
63
mg
21
%
Sodium
296
mg
13
%
Potassium
121
mg
3
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
14
g
28
%
Vitamin A
109
IU
2
%
Vitamin C
1
mg
1
%
Calcium
100
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.