Crispy Baked Chicken Patties Recipe
With this recipe, I wanted to offer a different take on classic chicken patties. I actually love chicken patties, but I sometimes don't enjoy the fact that they tend to have a firmer texture than meat patties. While thinking about how I could make chicken patties with a looser, softer texture inside, I came up with the idea of boiling the chicken first and using it that way. But I also didn't want to use cups and cups of breadcrumbs just to hold the boiled chicken together. I'm not following a sports nutrition diet, but whenever possible, I try to increase the protein content of my meals.
I used the same idea in my Crispy Baked Chicken Patties, using cheese, eggs, and chickpeas. When cooked chickpeas and cheese are blended together, they form something resembling a dough, and this texture is enough to hold the pieces of chicken together. Since the cheese melts as it cooks, it gives the patties the loose texture I was looking for rather than the firm texture you would get from traditional chicken patties.
Let's talk a little about the ingredients as well. I'd like to clarify a few questions that may come to mind:
1. The 150 g of chickpeas listed in the ingredients is the weight of the chickpeas after cooking.
2. You can use any cheese that melts well instead of kaşar cheese. Feta, strained yogurt cheese, or curd cheese do not fall into this category.
3. You can adjust or vary the spices according to your taste.
4. You can use breadcrumbs instead of cornflakes for the coating, but they won't be as crispy as cornflakes.
5. If you don't have a spray bottle for the oil, you can drizzle the oil over the patties little by little using a teaspoon.
You can serve the patties with any potato dish, such as butter roasted potatoes or choose a lighter option such as a gavurdag salad.
Finally, I don't know if I even need to say this, but if you want the inside to stay soft and the outside to remain crispy, these should be eaten as soon as they come out of the oven. If you need to prepare them in advance, you can shape the patties and keep them refrigerated for up to 24 hours before baking.
Enjoy!
Ingredients
- 6 chicken thighs,
- 150 g cooked chickpeas,
- 150 g grated kaşar cheese,
- 1 egg,
- 2 cups plain cornflakes,
- 1/2 teaspoon red pepper flakes,
- 1/2 teaspoon dried mint,
- 1/2 teaspoon sweet paprika,
- 1/4 teaspoon black pepper,
- 1/4 teaspoon cumin,
- Salt,
- 1 tablespoon olive oil.
For boiling the chicken:
- 800 ml water,
- 1 bay leaf,
- 1 teaspoon whole black peppercorns.
Preparation
- Place the chicken thighs in a pressure cooker. Add the water, bay leaf, and whole black peppercorns, close the lid, and cook until the chicken is tender,
- Drain the chicken, remove the skin and bones, shred the meat, and transfer it to a bowl,
- Place the cooked chickpeas and cheese in a food processor and process until they reach a dough-like consistency,
- Transfer the mixture to a bowl, add the salt and spices, and mix,
- Add the chicken and knead until well combined,
- Take portions of the mixture and shape them into round, flat patties,
- Beat the egg in a bowl and process the cornflakes in a food processor until crushed,
- Dip the patties first into the beaten egg and then coat them with the crushed cornflakes. Arrange them on a baking sheet lined with parchment paper,
- Spray the olive oil over the patties,
- Bake in a preheated oven at 200°C until golden brown in spots and slightly cracked.
Enjoy!