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Homemade Polish Chicken Patties photo

Polish Chicken Patties

These Polish Chicken Patties are so comforting! Juicy and flavorful bites made with ground chicken and turkey, perfect for any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Polish
Ingredients Equipment Method Notes

Ingredients
  

For the Patties:
  • 1 pound ground chicken (preferably dark meat)
  • 1 pound ground turkey (85% lean)
  • 1 small carrot (grated fine)
  • 1 small zucchini (grated fine)
  • 1 small onion (grated or minced very fine)
  • 3/4 cup plain breadcrumbs (or more if needed, use matzo meal for Passover)
  • 1 large egg (beaten)
  • 4 teaspoons crushed garlic
  • 1 1/2 teaspoons paprika
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1/4 cup extra virgin olive oil (or more if needed)
  • 1 tablespoon fresh chopped parsley (for garnish, optional)
For the Vegetable Side:
  • 2 medium carrots (shredded fine)
  • 1 small onion (minced)
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon salt (or more to taste)
  • 1/4 teaspoon pepper (or more to taste)
  • 1 quart chicken or vegetable stock
  • 3/4 cup frozen peas (optional)

Equipment

  • Mixing bowl
  • Skillet
  • Spatula
  • Grater
  • Measuring cups and spoons

Method
 

Instructions
  1. In a large mixing bowl, combine the ground chicken and turkey. Add the grated carrot, zucchini, and finely minced onion. Incorporate the breadcrumbs, beaten egg, crushed garlic, and all the spices: paprika, salt, ginger, nutmeg, allspice, cloves, black pepper, and cinnamon. Mix everything until well combined. If the mixture feels too wet, add more breadcrumbs until you reach a workable consistency.
  2. Using your hands, form the mixture into patties. Aim for a size that fits comfortably in your hand, about 3 inches in diameter. The thickness can be around half an inch to ensure even cooking. Place the formed patties on a plate or baking sheet.
  3. In a large skillet, heat the extra virgin olive oil over medium heat. Once hot, carefully add the patties to the skillet, ensuring not to overcrowd the pan. Cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. You may need to adjust the heat to avoid burning.
  4. While the patties are cooking, in a separate skillet, heat the tablespoon of olive oil over medium heat. Add the shredded carrots and minced onion, sautéing until they are tender. Sprinkle in the paprika, salt, and pepper, stirring to combine. If desired, add the chicken or vegetable stock and bring it to a simmer. You can also toss in the frozen peas for added color and nutrition.
  5. Once the patties are done cooking, remove them from the skillet and let them rest for a minute. Serve the Polish Chicken Patties with the sautéed vegetables on the side. Garnish with fresh parsley for an extra pop of color and flavor.

Notes

  • These patties can be made in advance for meal prep.
  • Store raw patties in the refrigerator for up to 24 hours before cooking.
  • Cooked patties can be refrigerated for up to 3 days or frozen for up to 3 months.