Sage Chicken Patties
These are like breakfast sausage patties but made with chicken. The key to keeping them from drying out is a panade, a paste made from milk-soaked bread, which guarantees a moist and tender texture. Fresh sage provides a warm, earthy flavor that makes these incredibly satisfying.
Ingredients
- 1 slice sturdy white bread crusts removed
- 2 tablespoons whole milk
- 1 1/4 pounds ground chicken
- 1/3 cup fresh sage finely chopped
- 1/4 cup yellow onion grated
- 2 cloves garlic minced
- 1/4 cup freshly grated Parmesan cheese
- 1 large egg
- 1 teaspoon Dijon mustard
- 3/4 teaspoon smoked paprika
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons neutral oil like canola or grapeseed
Method
- Tear crustless bread into pieces, soak in milk 5-10 minutes until paste forms.
- Mix bread paste with chicken, sage, onion, garlic, Parmesan, egg, mustard, paprika, salt, pepper, and nutmeg until just combined.
- Form into 4 equal patties, 1/2-inch thick. Press thumb indent in center.
- Heat oil in skillet over medium heat.
- Cook patties 5-6 minutes per side until golden and internal temp reaches 165F.
Notes
Do not press patties while cooking to retain juices.