Stuffed Chicken Kiev Patties

Ingredients

• 2 clovesgarlic, minced or grated
• 50 gsalted butter, cut into cubes
• 2 tablespoonschopped parsley
• 700 gground chicken
• 1 teaspoonsalt
• 1/2 teaspoonpepper
• 1 teaspoononion powder
• for cookingoil, such as avocado, olive or coconut

Instructions

1. 1

   Mix the butter

   Let the butter soften at room temperature until it is easy to mash with a fork. Mash it with the minced or grated garlic and parsley until evenly combined, then refrigerate it until cold and firmer.

2. 2

   Season the chicken

   Put the ground chicken in a bowl with the salt, pepper and onion powder. Mix with your hands to combine, then set aside.

3. 3

   Shape the patties

   Flatten some of the chicken mixture and place about 1 teaspoon of cold garlic butter in the middle. Fold the meat over the butter and seal the edges, then shape it into a round patty and flatten slightly. Repeat with the remaining mixture.

4. 4

   Pan-fry the patties

   Heat 2 tablespoons of your chosen cooking oil in a large frying pan over medium-high heat. Add the patties and cook for about 5–6 minutes on each side. As some garlic butter melts into the pan, spoon the pan juices and fat over the patties a few times.

5. 5

   Rest before serving

   When the patties are golden brown, transfer them to a plate. Leave them to rest for a couple of minutes before serving.

What are Chicken Kiev patties?

Chicken Kiev is associated with chicken wrapped around a seasoned butter filling; this version uses ground chicken shaped into patties instead. The recipe takes inspiration from Ukrainian and Russian-style Kiev flavours, pairing garlic, parsley and butter.

The butter is chilled before shaping so it is easier to enclose in the chicken. As the patties cook, it melts into a rich centre and some may escape into the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 376 calories, 31g protein, 1g carbs, 28g fat.

The chicken supplies most of the protein, while the butter and cooking oil contribute most of the fat. The recipe has very little carbohydrate; pair a patty with vegetables and, if you like, a modest serving of potatoes or rice for a more balanced plate.

The garlic butter centre

Soft butter: let it warm only until it is easy to mash, then mix in the garlic and parsley. Chilling the mixture again makes it firmer and easier to portion into the patties.

Even filling: use about 1 teaspoon of butter for each patty, as directed, and keep it in the middle. A centred filling is easier to seal around than butter close to the edges.

Sealing the patties

Closed edges: fold the chicken over the butter and press the edges together before rounding the patty. Check for gaps, since an opening gives the melting butter a way out.

Gentle shaping: flatten the meat enough to enclose the filling, then press the finished patty only slightly. This keeps the butter surrounded while the chicken cooks.

Cooking and doneness

Even browning: cook the patties in a large frying pan over medium-high heat for about 5–6 minutes per side. Avoid turning them repeatedly so each side has time to develop a golden surface.

Butter in the pan: some of the filling may ooze out as it melts. Spoon the pan juices and fat over the patties a few times while they cook, as the method directs.

Timing and resting

Prep ahead: make the garlic butter first and give it time to firm up in the fridge before shaping the patties. That makes the filling less messy to handle.

Short rest: transfer the browned patties to a plate and leave them for a couple of minutes before serving. The filling will be hot, so take care when cutting into them.

What to serve with them

Fresh sides: serve the patties with a crisp salad or steamed green vegetables to balance their buttery richness. A simple dressing or squeeze of lemon can add a bright contrast.

More substantial plate: potatoes, rice or bread make a filling accompaniment and can soak up any garlic butter from the pan. Spoon over only what you want to serve.

Recipe notes & tips

• Chill the garlic butter until it is firm enough to handle before stuffing the patties.
• Keep the butter in the centre of each patty so it is easier to seal in.
• Press the edges together carefully to help prevent the filling escaping.
• Use a large frying pan so the patties have room to brown.
• Spoon the pan juices over the patties a few times as they cook.
• Let the patties rest for a couple of minutes before serving.

Variations

• Fresh herbs: replace some of the parsley with another soft herb for a different herbal note.
• Extra garlic: add more minced garlic to the butter if you prefer a stronger flavour.
• Peppery finish: add extra black pepper to the chicken mixture to taste.
• Lemon pairing: serve with lemon wedges for a fresh contrast to the buttery filling.
• Vegetable side: pair with steamed greens or a crisp salad for a lighter-feeling plate.

Common mistakes to avoid

• Soft filling: butter that is too warm is difficult to portion; chill it until firm before shaping.
• Leaky patties: gaps in the meat let the butter escape; press the edges together and check the seal.
• Uneven patties: very different thicknesses cook at different rates; shape them to a similar thickness.
• Crowded pan: patties packed tightly have less room to brown; use a large pan.
• Skipping the rest: serving straight from the pan can make the hot filling spill out; leave the patties for a couple of minutes.

How to store

Refrigerate cooked patties in a covered container and eat within 3 days. Reheat until hot throughout, taking care as the butter centre can become very hot.

Frequently asked questions