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These high-protein chicken patties are soft, juicy, and simple enough for a weekday dinner. Cottage cheese keeps the ground chicken tender, zucchini makes the texture lighter, and a short rest in the fridge helps the patties hold together beautifully.
High-Protein Chicken Patties with Cottage Cheese and Zucchini
Course: Main CourseCuisine: EuropeanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
25
minutesCalories
290
kcalRest time
1
hourTotal time
1
hour40
minutesJuicy ground chicken patties made with cottage cheese, grated zucchini, dill, and semolina. A protein-rich lunch, dinner, or meal prep recipe.
Ingredients
450 g ground chicken
150 g cottage cheese, 9% fat, soft and not too sour
150 g zucchini
40 g semolina, about 3 tablespoons
5 g fresh dill, finely chopped
Salt, to taste
Vegetable oil, for frying
Instructions
- Wash the zucchini and grate it on a coarse grater. If it is very watery, gently squeeze out the excess liquid with your hands or through a sieve.
- In a large bowl, combine the ground chicken, cottage cheese, grated zucchini, semolina, chopped dill, and salt. Mix very well until sticky and uniform.
- Cover the bowl and refrigerate for 1 hour. This helps the semolina absorb moisture and makes the patties easier to shape.
- Divide the mixture into 8 equal patties, about 100 g each. Wet your hands lightly with water to prevent sticking.
- Heat a little vegetable oil in a frying pan over medium heat. Fry the patties for 2 to 3 minutes on each side, until golden brown.
- Transfer the patties to a baking dish and bake at 180 C / 350 F for about 20 minutes, or return them to the pan, cover with a lid, and cook over low heat until fully cooked through.
- Serve warm with mashed potatoes, rice, salad, roasted vegetables, or a creamy yogurt sauce.
Notes
- Do not skip the resting time in the fridge; it helps the patties hold their shape.
- Use soft, mild cottage cheese, not a dry or overly sour one.
- For extra flavor, add black pepper, garlic powder, or paprika.
- Cook until the center is fully done; ground chicken should not remain pink inside.
Extra Tips for Chicken Patties
The key to these patties is moisture control. Zucchini keeps them tender, but if it is very watery, squeeze it gently before mixing so the patties are easier to shape. The 1-hour rest is worth keeping because the semolina absorbs extra moisture and gives the mixture a better texture. These patties also work well for meal prep and can be served with grains, vegetables, or a yogurt-based sauce.
