Keto Cheesy Chicken Patties
Ingredients
450 g boneless, skinless chicken breast, finely chopped
1 cup shredded cheddar cheese
2 large eggs
½ cup almond flour
2 tablespoons grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons chopped scallions
1 tablespoon chopped fresh parsley
1 teaspoon onion powder
Fresh vegetables
Cutlery set
Garlic
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons avocado oil or olive oil for frying
Dipping sauce (optional)
½ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon garlic powder
A pinch of paprika
Preparation
Step 1: Preparing the chicken.
Cut the chicken breast into very small pieces, or pulse briefly in a food processor. Do not puree the meat completely; small chunks ensure the best texture.
Step 2: Mixing the ingredients. In a large bowl, combine the shredded chicken, grated cheddar cheese, and almond flour,
Parmesan, egg, garlic, chives, parsley, onion powder, paprika, oregano, salt, and black pepper.
Mix thoroughly until all ingredients are evenly combined.
Let the mixture rest for about 5 minutes so the almond flour can absorb some of the moisture.
Step: Heating the pan
Heat avocado oil in a large non-stick skillet over medium heat until the oil begins to shimmer.
Step: Shaping the patties
Use approximately ¼ cup per patty.
…mixture, and carefully shape them, slightly flattening the tops.
Step: Cooking
Carefully place the patties into the hot pan; make sure not to overcrowd them.
Cook for 4–5 minutes per side until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 74°C.
Transfer the finished patties to a plate lined with paper towels and repeat the process with the remaining mixture.
Step: Preparing the sauce
If you want to make a dipping sauce, mix together the mayonnaise, Dijon mustard, lemon juice, garlic powder, and paprika.
…until smooth.
Serve with warm pancakes.
Serving suggestions
These keto chicken and cheese patties are delicious served with:
Garlic aioli
Discover more
Cheesecake
Egg
Ranch dressing
Avocado slices
Fresh cucumber salad
Cauliflower puree
Steamed broccoli
Roasted asparagus
Zucchini noodles
Vegetable salad
Sugar-free barbecue sauce
They are equally delicious as a snack, lunch, dinner, or party appetizer. Expert tips:
Cut the chicken into small, uniform pieces so it cooks evenly.
Freshly grated cheese melts better than pre-grated cheese.
Do not overcrowd the pan, as this lowers the cooking temperature.
Flip the patties only once to ensure a crispy crust.
Let the mixture rest briefly before cooking so it holds together better.
Cook over medium heat to prevent the surface of the chicken from burning.
After cooking, blot off excess oil with paper towels.
Recipe variations:
Try these simple variations to customize the recipe:
For a spicier kick, add chopped jalapeño peppers.
Stir in crumbled bacon.
Use mozzarella cheese.
…or Pepper Jack cheese.
Boost the nutritional value by stirring in finely chopped spinach.
Substitute Italian seasoning for the oregano.
Substitute fresh cilantro for the parsley.
For a lighter version, pan-fry instead of deep-frying.
Storage instructions:
Store leftover patties in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet, oven, or air fryer to restore crispiness.
To freeze, arrange the cooled patties on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. Can be frozen for up to 3 months.
Thaw in the refrigerator overnight before reheating.
