Pie-Maker Chicken Kiev Patties
Created by ImPat on May 31, 2020
- Servings: 8
- Prep Time: 55m
- Cook Time: 25m
- Recipe #35023
Ingredients
- 85 grams butter, at room temperature
- 3 garlic cloves, minced
- 1 tablespoon chives, fresh and finely chopped
- 1 tablespoon continental parsley leaves, fresh and finely chopped
- 1 teaspoon leaves. fresh and finely chopped
- 1 kilogram chicken mince
- 65 grams panko breadcrumbs (1 1/3 cup)
- 2 eggs
How to Make
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Step 1: Combine the butter, garlic, chives, parsley and thyme in a small bowl and season and then spoon heaped teaspoons of butter mixture onto a plate lined with baking paper (should get 8 portions) and then place in the freezer for 15 minutes or until firm.
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Step 2: Meanwhile, place the chicken and 15 grams (1/3 cup) breadcrumbs in a bowl and season and lightly whisk the eggs in a shallow bowl and place remaining breadcrumbs on a plate.
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Step 3: Use damp hands to divide the chicken mixture into 8 even portion and use your thumb to make an indent in the centre of each portion, add a butter portion and shape mixture around the butter into patties approximately the size of a pie maker hole.
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Step 4: Line a tray with baking paper and dip a patty into the egg then the breadcrumbs to coat.
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Step 5: Place on prepared tray and repeat with the remaining patties, egg and breadcrumbs and place in the fridge for 30 minutes to rest.
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Step 6: Preheat the pie maker and spray holes with oil and cook half the patties, turning halfway, for 10-12 minutes or until golden and cooked through.
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Step 7: Repeat with the remaining patties, spraying with oil between batches and serve warm.