Chicken patties

Ingredients

• 1 kgchicken breasts, cut into strips
• 3eggs, beaten in a bowl
• 5 tbspoil
• 5 tbspsoy sauce
• about ½leek, finely chopped
• 1 tspground paprika
• 1 tspcurry powder
• 1 tspground black pepper
• 2 tspsalt
• 5 tbsppotato starch

Instructions

1. 1

   Marinate the chicken

   The evening before cooking, mix the marinade ingredients in a container and add the chicken. Stir thoroughly, using your hands if you like, then cover and refrigerate overnight or for at least 6 hours.

2. 2

   Shape the patties

   The next day, spoon small portions of the mixture into a pan. Add a little oil to the pan to help stop the chicken sticking, even though the marinade already contains oil.

3. 3

   Fry until cooked

   Cook over medium heat for about 3–4 minutes on each side. Cover the pan with a lid while frying if you want to limit splattering.

4. 4

   Choose the sides

   Serve the chicken with roast potatoes, mashed potatoes, a vegetable salad or steamed vegetables, as you prefer.

What are chicken patties?

These are small pan-fried portions of chicken strips held together by an egg-and-starch marinade. The recipe does not specify a particular regional origin; its appeal is a practical home-cooking method that lets you prepare the mixture ahead.

Soy sauce, leek and curry powder season the chicken, while the potato starch helps the mixture hold together as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 282 calories, 31g protein, 6g carbs, 11g fat.

Chicken and eggs provide most of the protein, while the oil contributes much of the fat and the potato starch supplies most of the carbohydrates. Soy sauce and salt account for a substantial share of the sodium; serve a portion with vegetables and a moderate helping of potatoes to round out the plate.

The make-ahead marinade

Overnight rest: chilling the chicken in its marinade gives the flavours time to mingle and means the mixture is ready to cook the following day. Allow at least 6 hours if you cannot leave it overnight.

Storage: keep the covered container in the fridge while the raw chicken marinates. The recipe's useful feature is that you can cook the patties in batches rather than frying all the mixture at once.

What each ingredient does

Eggs and starch: beaten eggs and potato starch bind the chicken strips into spoonable portions. Mix thoroughly so the seasoning and binder are distributed through the chicken.

Oil and soy: oil is included in the marinade, and the recipe also recommends a little in the frying pan to reduce sticking. Soy sauce brings savoury seasoning, while the added salt means the mixture is already well seasoned.

Getting the frying right

Pan heat: use a moderate heat, as directed, rather than turning the hob very low or very high. This gives the patties time to cook through without quickly scorching the outside.

Batch size: spoon small portions into the pan and leave room to turn them. A lid can help contain splatters while the patties fry.

Doneness and texture

Turning cue: fry each side for about 3–4 minutes, as the recipe directs. The timing can vary with the size of the portions and the heat of the pan.

Check the centre: cut into a thicker patty to make sure the chicken is cooked through, with no raw-looking centre. If it needs longer, continue cooking it before serving.

How to serve them

Potato sides: roast potatoes or mashed potatoes make a substantial accompaniment and are both suggested in the recipe.

Vegetables: pair the patties with vegetable salad or steamed vegetables for a fresher side. Choose whichever combination suits the meal.

Recipe notes & tips

• Cut the chicken into similarly sized strips so the portions cook more evenly.
• Beat the eggs before adding them to the marinade, as directed.
• Chill the covered mixture for at least 6 hours if you are not marinating it overnight.
• Use a little extra oil in the pan if the chicken starts to stick.
• Fry in batches so the patties have room to turn.
• Use a lid during frying if you want to reduce splatters.

Variations

• More leek: add extra finely chopped leek for a stronger allium flavour.
• Milder seasoning: reduce the curry powder if you prefer less spice.
• Extra paprika: increase the paprika for a more pronounced peppery note.
• Salad side: serve with a crisp vegetable salad instead of potatoes.
• Steamed vegetables: pair with steamed vegetables for a simple side.

Common mistakes to avoid

• Skipping the chill: the recipe relies on a long marinating time; refrigerate the mixture for at least 6 hours.
• Crowding the pan: tightly packed portions are harder to turn; fry them in batches.
• Using very high heat: the outside can brown too quickly; keep the heat moderate.
• Using no pan oil: the patties may stick despite oil in the marinade; add a little to the pan.
• Serving undercooked chicken: check the centre of a thicker patty and cook it through before serving.

How to store

Keep the covered raw marinated chicken in the fridge and cook it within 1 day, as suggested by the recipe. Refrigerate cooked patties promptly and use within 3 days; reheat until piping hot throughout.

Frequently asked questions