Delicious Chicken Veggie Patties – A Light and Healthy Summer Favorite

There’s something about warm summer days that calls for light yet satisfying meals — the kind that won’t weigh you down but still pack flavor and nourishment. Growing up, my Nonna had a knack for transforming simple ingredients into something magical, and though she specialized in hearty Italian fare, every summer she would surprise us with lighter dishes using what was fresh from the garden and pantry. These Chicken Veggie Patties are my summer spin on her idea — combining lean protein, crisp vegetables, and herbs into golden, juicy patties perfect for a cookout, picnic, or weeknight dinner.

Whether you serve them on a bed of greens, inside a bun, or alongside a fresh yogurt dip, these patties are bound to become a family favorite. Let’s dive in!

Why You’ll Love These Chicken Veggie Patties

• Healthy & High Protein: Packed with lean chicken breast and nutrient-rich vegetables.
• Perfect for Summer: Light yet satisfying — ideal for warm-weather meals.
• Versatile: Serve in wraps, burgers, or as part of a power bowl.
• Meal-Prep Friendly: Make ahead and refrigerate or freeze for easy lunches.
• Family Approved: Great for both kids and adults.

Ingredients – Fresh, Flavorful, and Wholesome

Here’s everything you need to make 4 servings of Chicken Veggie Patties (makes 8 medium patties or 4 large):

For the Patties:

• 500g (1 lb) ground chicken (preferably breast)
• 1 small zucchini, grated and squeezed dry
• 1 small carrot, grated
• ½ red bell pepper, finely chopped
• 2 spring onions, finely chopped
• 1 garlic clove, minced
• 1 egg
• ½ cup breadcrumbs (panko or regular)
• 2 tbsp fresh parsley, chopped
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil (for pan frying)

Optional for Serving:

• Greek yogurt or sour cream dip
• Burger buns or lettuce wraps
• Sliced avocado, tomatoes, red onions

How to Make Chicken Veggie Patties

🕒 Prep Time: 15 minutes

🍳 Cook Time: 15 minutes

⏱️ Total Time: 30 minutes

1. Prep the Vegetables

Grate the zucchini and carrot, then squeeze out the excess moisture using a clean kitchen towel or cheesecloth. This step is essential to avoid soggy patties. Chop the bell pepper, spring onions, parsley, and mince the garlic.

Tip: Use a food processor for quick prep!

2. Mix the Patties

In a large mixing bowl, combine the ground chicken, grated and chopped veggies, egg, breadcrumbs, parsley, garlic, and spices. Mix gently using your hands or a spoon until just combined.

Avoid overmixing, as it can make the patties tough.

3. Shape the Patties

Divide the mixture into 8 equal portions (or 4 for larger patties). Shape them into round, flat patties — about ½ inch thick.

Refrigerate the shaped patties for 10 minutes if you have time. It helps them hold together better while cooking.

4. Cook the Patties

Heat olive oil in a non-stick skillet over medium heat. Cook the patties for 5–6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C).

For a lighter version, you can bake them at 400°F (200°C) for 20 minutes, flipping halfway.

5. Serve and Enjoy!

Serve your Chicken Veggie Patties warm with your choice of dip or sides. They pair beautifully with a cucumber-yogurt sauce, avocado slices, or in a wrap with crisp lettuce and tomato.

Recipe Variations

• Spicy Kick: Add a chopped green chili or ½ tsp chili flakes.
• Herb Twist: Swap parsley for cilantro or basil for a flavor change.
• Low-Carb Option: Use almond flour instead of breadcrumbs.
• Gluten-Free: Choose gluten-free breadcrumbs or oat flour.

How to Store & Reheat

• Fridge: Store cooked patties in an airtight container for up to 4 days.
• Freezer: Freeze uncooked or cooked patties between parchment paper for up to 2 months.
• Reheat: Reheat in a skillet or oven to retain crispiness.

Serving Suggestions

Make your meal even more delicious with these combos:

Type	Pairing
Fresh Salad	Arugula, cherry tomatoes, cucumber, lemon vinaigrette
Wrap	Tortilla, hummus, pickled onions, spinach
Burger Style	Brioche bun, lettuce, tomato, yogurt sauce
Bowl	Quinoa, avocado, grilled veggies, tahini dressing

Nutritional Info (Per Serving – Approximate)

• Calories: 250
• Protein: 28g
• Carbs: 8g
• Fat: 12g
• Fiber: 2g

Note: Based on 4 servings using olive oil and regular breadcrumbs.

FAQs

Can I use canned chicken?

Yes, though the texture will be different. Make sure it’s well-drained and flaked.

Are these good for kids?

Absolutely! Mild in flavor and packed with hidden veggies — perfect for little ones.

Can I air-fry them?

Yes! Preheat your air fryer to 375°F and cook for 10–12 minutes, flipping halfway.

Final Thoughts

These Chicken Veggie Patties are the kind of recipe that brings everyone to the table with a smile — flavorful, nourishing, and endlessly adaptable. Whether it’s a backyard BBQ, a quick summer dinner, or meal prep for the week, this recipe is a keeper.

If you try these, I’d love to hear how you served them! Drop a comment, tag your photos with #SummerPatties, and let’s inspire others to cook fresh this season.

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