Easy Shredded Chicken Patties with Mozzarella and Dill
These tender chicken patties combine shredded chicken with mozzarella cheese, fresh dill, and lemon zest for a flavorful twist on traditional chicken cakes. The mixture is chilled to help form perfect patties, then coated in panko breadcrumbs and pan-fried until golden. Perfect for dinner, lunch, or as an appetizer, these patties offer a great way to use leftover chicken while creating something completely new and satisfying.
Ingredients
- 4 cups shredded chicken, from 2 large chicken breasts
- 2 large eggs
- ⅓ cup mayonnaise
- ⅓ cup all-purpose flour
- 3 Tbsp fresh dill, finely chopped
- ¾ tsp salt, or to taste
- ⅛ tsp black pepper
- 1 tsp lemon zest
- 1 ⅓ cups mozzarella cheese, shredded
- 2 Tbsp olive oil, divided for sautéing
- 1 cup panko bread crumbs
- lemon wedges, for serving(optional)
Instructions
- 1
Whisk together eggs, mayonnaise, flour, dill, salt, black pepper and lemon zest in a large mixing bowl
- 2
Add shredded chicken and mozzarella cheese, stirring until chicken is well coated in batter
- 3
Cover bowl and refrigerate mixture for at least 30 minutes
- 4
Use ice cream scoop to divide into portions, then form into half-inch thick patties
- 5
Dip both sides of patties in panko breadcrumbs
- 6
Heat olive oil in large non-stick skillet over medium heat
- 7
Sauté half the patties for 3-4 minutes per side until golden brown
- 8
Repeat with remaining patties, adding more oil as needed
- 9
Sprinkle with salt and squeeze fresh lemon juice over hot patties before serving
Tips
Chilling the mixture for at least 30 minutes is crucial for forming patties that hold together well during cooking.
Use a trigger-release ice cream scoop to portion evenly sized patties for consistent cooking.
Don't overcrowd the pan - cook patties in batches to ensure proper browning and avoid steaming.
Good to Know
Refrigerate cooked patties up to 3 days in airtight container. Reheat in skillet or oven at 350°F until warmed through.
Form uncooked patties and freeze up to 1 month. Thaw in refrigerator before cooking, or cook from frozen adding 2-3 extra minutes per side.
Serve hot with lemon wedges, alongside salad, roasted vegetables, or as sandwich filling with your favorite condiments.
Common Mistakes
Don't skip chilling time or patties will fall apart during cooking
Use medium heat to avoid burning breadcrumb coating while ensuring chicken heats through
Pat chicken dry before mixing to prevent watery batter
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works perfectly. Remove skin and bones, then shred the meat. You'll need about 16 ounces of meat total.
What if my patties are too wet to form properly?
Add more flour, one tablespoon at a time, until mixture holds together. Make sure to chill the mixture as directed for best results.
How long do these keep and can I freeze them?
Cooked patties keep 3 days refrigerated. Freeze formed uncooked patties up to 1 month, or cooked patties up to 2 months in freezer bags.