Smokey Paprika Sage Chicken Patties

These sage chicken patties were born because I needed a way to use the overflow of zucchini growing in my garden. What was a recipe made from need has become a staple in my kitchen.They're full of flavour, versatile, and incredibly easy to make. The combination of ground chicken, grated zucchini, and aromatic herbs creates a deliciously moist patty with just the right amount of spice and smokiness. The addition of smoked paprika and fresh sage elevates the flavor, while the subtle kick from the red pepper flakes gives each bite a nice little zing. Plus, the veggies like zucchini and carrots not only keep the patties juicy but also add a lightness that balances the richness of the chicken.

This recipe is perfect for meal prepping or making ahead. Especially if you’re looking for a quick and satisfying snack or a light meal. Simply form the patties and freeze them for at least 20 minutes before cooking, which helps them hold their shape. Whether you pan-fry them in ghee for a crispy, golden exterior or bake them in the oven, these chicken patties are the ultimate convenience food. You can store them in the freezer and cook them up whenever you want a healthy, homemade meal in minutes.

The best part about these sage chicken patties is that you can enjoy them in so many ways. Serve them on a salad, with a side of roasted vegetables, or tucked into a soft bun for a quick sandwich. With their light, juicy texture and robust seasoning, these chicken patties are sure to become a favorite go-to recipe in your kitchen. Make a double batch, freeze the extras, and you’ll always have a quick, delicious option when you’re hungry!

How to stop chicken patties from falling apart

Pay attention to the moisture levels in your mince chicken mixture as too much water prevents the mince from sticking together. Zucchini holds a lot of moisture so make sure to squeeze all that liquid out using a cheesecloth. This will ensure your chicken patties hold together rather than fall apart while cooking.

Freezing, storage and cooking method

To freeze the patties: place a sheet of parchment paper on a wide flat tray. Place the uncooked chicken patties on the parchment paper side by side until the first layer is complete. If more layers are needed, lay another sheet of parchment paper on top of the first layer of patties and continue placing the patties on top of the second sheet. Do this until all patties are laid out. loosely cover with Saran Wrap and place the tray in the freezer for at least 1 hour (until the patties are firm enough to hold their shape). At this point the patties can be transferred to a freezer storage bag and stored in the freezer for about 3 months.

To cook the raw frozen patties, place them in a pan on medium-high heat with a little ghee (this adds great flavour) with the lid on for about 5-6 minutes. Then remove the lid and reduce the heat to medium for about 2 minutes per side to get a golden crust. Add salt & pepper to taste if desired and enjoy!

Another option when it comes to freezing the patties is to actually steam the patties to par-cook them about 90% of the way through. Then let them cool completely to room temperature (1-2 hours) before storing in a freezer safe bag. This would make the process or cooking the patties much faster whenever you decide to pull some out of the freezer for a quick snack. I have not yet tried this method but once I do- I shall report back to you here!