Save I discovered these patties on a Wednesday evening when my fridge held little more than ground chicken, some crumbled feta that was about to go bad, and a jar of olives I kept meaning to use. There was no grand inspiration, just the quiet urgency of needing dinner in under an hour. What emerged from that scramble tasted like the Mediterranean had somehow found its way into my kitchen, and I've been making them ever since whenever I want something that feels both effortless and intentional.
I made these for a friend who mentioned she was tired of the same chicken recipes, and watching her face light up when she bit into one told me everything. The feta melted slightly in the heat, the olives gave little pops of briny surprise, and somehow the whole thing tasted like a vacation in patty form. She asked for the recipe before she'd even finished eating, which I took as the highest compliment.
Ingredients
- Ground chicken (1 lb): The foundation here, and it matters that you don't pack it too tightly when mixing or your patties will taste dense instead of tender.
- Crumbled feta cheese (1/2 cup): This isn't just a topping—it's woven throughout, creating pockets of salty, creamy richness.
- Fresh herbs (1/4 cup, chopped): Parsley, cilantro, or mint all work, but don't skip this step or you'll miss half the personality.
- Diced tomatoes (1/2 cup): Fresh or sun-dried, both bring a sweet-tart note that balances the savory elements perfectly.
- Kalamata or green olives (1/4 cup, chopped): The backbone of Mediterranean flavor—briny, bold, impossible to skip.
- Red onion (1 medium, finely diced): It softens as it cooks and adds a gentle sharpness that rounds out the cheese and herbs.
- Garlic (2 cloves, minced): Just enough to whisper in the background without overpowering.
- Breadcrumbs (1/2 cup): This binds everything and helps the patties stay together; gluten-free versions work just as well.
- Egg (1 large): The binder that holds it all together, or use a flaxseed mixture if you're going vegan.
- Olive oil (2 tbsp): For cooking, and it's worth using something you actually like the taste of.
- Salt and black pepper: Season generously—these patties can handle it and deserve it.
Instructions
- Gather and prep your ingredients:
- Chop your herbs, dice your tomatoes and onion, mince your garlic, and get your feta and olives ready. Having everything prepped before you start mixing makes the whole process feel calm instead of rushed.
- Build the base:
- In a large bowl, combine the ground chicken, crumbled feta, fresh herbs, minced garlic, and beaten egg, mixing gently with your hands just until everything is distributed—overmixing makes tough patties. Think of it like you're tucking ingredients into the chicken, not wrestling them into submission.
- Add the flavor layers:
- Fold in the diced tomatoes, chopped olives, red onion, and breadcrumbs, then season with salt and pepper to your taste. This is where the Mediterranean really shows up in the bowl.
- Shape with intention:
- Divide the mixture into 4 equal portions and gently shape each into a patty about 3/4 inch thick—they should feel sturdy but not compressed. If they're falling apart, your hands might be too warm; wet them slightly or chill your hands for a moment.
- Give them time to firm up:
- Refrigerate the patties for 15 minutes so they hold their shape when they hit the heat. This small pause makes the difference between patties that stay together and ones that fall apart.
- Get your pan ready:
- Heat olive oil in a large skillet over medium-high heat until it shimmers and moves easily—when you see those little ripples, you're ready. Listen for that gentle sizzle when the patties hit the pan; it's the sound of success.
- Cook until golden:
- Add your chilled patties and cook for 5 to 6 minutes per side until they're deep golden brown on the outside and cooked through on the inside (aim for 165°F if you have a thermometer). Resist the urge to move them around; let them sit and develop that crust.
- Rest and serve:
- Remove the patties to a plate and let them rest for 2 minutes—this lets the juices settle and keeps them juicy. Serve warm, topped with extra feta, fresh cucumbers, tomatoes, and herbs, or nestled into pita bread with tzatziki.
Save The real magic of these patties is how they bridge the gap between weeknight convenience and something that tastes like you cared. My partner started requesting them for his lunch boxes, which meant I was suddenly making extra batches on Sunday afternoons. Now they're as much a part of our regular rotation as pasta or rice, which feels like the ultimate testament to a recipe—not that it's fancy, but that it's wanted.
How to Serve Them
These patties are wonderfully adaptable, which is part of why I keep making them. Some nights I slide them into warm pita bread with tzatziki and cucumber slices, other times I lay them over a bed of mixed greens with cherry tomatoes and a lemon vinaigrette. They're equally at home on a simple plate with roasted vegetables or crumbled into a grain bowl with quinoa and herb yogurt.
Make-Ahead and Storage
These are genuinely forgiving when it comes to planning ahead. You can shape them up to 24 hours in advance and keep them covered in the refrigerator, which means you can have dinner ready to cook in the time it takes to preheat your pan. I've also frozen shaped patties for up to a month; they don't need to thaw before cooking, just add a minute or two to the cooking time and watch for that golden color.
Variations and Substitutions
The beautiful thing about this recipe is how it welcomes changes depending on what you have on hand or what you're craving. Goat cheese brings a tangier note if you swap it for the feta, sun-dried tomatoes intensify the flavor, and swapping fresh herbs changes the whole personality—dill brings a different energy than parsley, cilantro brings heat. For a gluten-free version, use gluten-free breadcrumbs or even crushed oats, and if you want extra crunch, press the raw patties lightly into extra breadcrumbs before they hit the oil.
- Coat lightly in extra breadcrumbs: Before cooking, press each patty gently into a shallow dish of breadcrumbs for added texture and crunch.
- Serve with tzatziki or lemon yogurt: A cool, tangy sauce makes every bite feel more Mediterranean.
- Double the batch and freeze: Make extra and freeze them shaped or cooked for busy weeks ahead.
Save These patties have become one of those recipes I reach for when I want something that feels special without being complicated, satisfying without being heavy. They're proof that some of the best meals come from wanting to use up what's in your fridge and trusting that good ingredients will find their way to something delicious.
Recipe FAQ
- → Can I substitute feta with another cheese?
Yes, goat cheese can be used for a tangier taste, maintaining the creamy texture in the patties.
- → How do I keep the patties from falling apart?
Mix gently and refrigerate patties before cooking. Adding breadcrumbs helps bind the ingredients together.
- → Is there a gluten-free option available?
Use gluten-free breadcrumbs to make the patties gluten-free without affecting flavor or texture.
- → What oils work best for frying these patties?
Olive oil or avocado oil are ideal for frying, providing flavor and high smoke-point for golden crispness.
- → Can these patties be prepared ahead of time?
Yes, form the patties and refrigerate for up to 24 hours before cooking to save time on busy days.