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Here is another versatile recipe. Actually, this is more of a basic idea: you can add chili or curry or both and vary the salt, herbs and even the cheese content to your heart's content! Just remember the perpetual chicken caution: if you overcook it, it will be dry and hard but if you cook it just right, it will be tender and juicy.

Cheesy Chicken Patties


  • 4 slices white bread, crusts removed
  • 600 g freshly-minced chicken meat
  • 65 - 125 ml grated white cheddar cheese
  • 65 - 125 ml grated Parmesan cheese
  • 80 ml spring onion tops, very finely chopped
  • 45 ml low-oil mayonnaise
  • 30 ml soft butter
  • 15 ml rosemary, very finely chopped
  • 5 - 10 ml Ina Paarman's garlic & herb seasoning salt, to taste
  • a little olive oil

Chef's hint: Really, you can use any relish, sauce or accompaniment with these patties. And you can use any kind of bread or roll. Also, you can spice the mixture up with chili, garlic, lemon rind, lemon juice and even tomato sauce.


Put the bread in a food processor and pulse into crumbs. Place in a mixing bowl and add the chicken meat, cheeses, spring onion tops, mayonnaise, butter, rosemary and salt. Mix lightly, but well and shape into 6 patties. Try to get them all equally-sized. Arrange them on a plate, cover with cling film and place in the fridge to firm for 30 minutes.

To cook, brush all over with olive oil and grill in a griddle pan or roast over the coals or fry in a little butter mixed with a little olive oil in a frying pan until cooked through on both sides.

Transfer to a plate, cover loosely with tin foil and allow to rest for 5 minutes before serving.

Makes 6 patties