Juicy Chicken Patties with Cottage Cheese
Tender and juicy even from breast mince
30 minutes
Cottage cheese and zucchini make chicken patties genuinely juicy — even when the mince is all breast. Cheese and garlic bring the flavour, parsley the freshness. They cook quickly, freeze well and suit a week of meal prep.
Ingredients
4 servings
Per 500 g of mince
Ground chicken(breast is fine)500 g
Cottage cheese(5–9%)180 g
Zucchini100 g
Eggs1 pcs
Gouda cheese(or Emmental, any semi-hard cheese)50 g
Garlic1–2
Parsley(a small bunch)
Salt(to taste)
Ground black pepper(to taste)
Vegetable oil(a little, for frying)
Instructions
1
Prepare the vegetables and cheese
Grate the zucchini finely and squeeze out some of the liquid. Grate the cheese finely too, crush the garlic and chop the parsley.
2
Mix the mince
Combine the chicken mince, cottage cheese, zucchini, egg, cheese, garlic, parsley, salt and pepper. Mix only until it comes together — that keeps the patties tender.
3
Shape and fry
With damp hands shape the patties. Fry in a little oil over medium heat for about 4–5 minutes per side, until golden outside and cooked through.
If you are cooking in Spain
Queso fresco tradicional
A great stand-in for tvorog — Illigues Servilleta, for example.
Cottage cheese
It is wetter, so drain the excess liquid well before mixing.
Storage and freezing
Freeze them either way
The patties freeze well both raw and already cooked.