Chicken and cilantro patties are a perfect example of how a classic homemade dish can shine with just one aromatic addition. Cilantro gives the ground chicken breast a unique Eastern flair and freshness that perfectly balances the tender meat. Baking them in the oven on parchment paper makes the cooking process incredibly convenient: the patties turn out juicy, and the baking sheet stays clean. The aroma that fills the kitchen while they bake will instantly gather the whole family around the table in anticipation of a delicious and healthy dinner.
Tender and aromatic chicken patties infused with cilantro, served with a homemade honey mustard sauce.
Ingredients
- 700 g (1.5 lbs) skinless, boneless chicken breast
- 100 g (3.5 oz) stale white bread
- 100 ml (3.4 fl oz) chicken broth (or water or milk)
- 3 tbsp finely chopped cilantro
- 120 g (4 oz) onion
- 20 g (1.5 tbsp) vegetable oil
- 15 g (1 tbsp) butter
- Salt and freshly ground black pepper to taste
Sauce Ingredients
- 2 raw egg yolks
- 2 tsp yellow mustard
- 150 ml (5 fl oz) canola oil
- 1 tbsp fresh lemon juice
- Salt and honey to taste
How to Make Chicken and Cilantro Patties
If using bone-in, skin-on chicken breasts, remove the skin and bones. Chop the chicken fillets into small cubes.
Begin by preparing the chicken meat, chopping it into small cubes for grinding.
Tear the stale white bread into pieces and pour cold chicken broth (water or milk also works) over it. Let the bread soak for a few minutes until the crusts are completely softened.
Soak the stale white bread in broth or milk to ensure the patties turn out incredibly juicy.
Pass the cubed chicken and soaked bread through a meat grinder fitted with a fine plate.
Pass the chicken cubes and soaked bread through a meat grinder until you get a smooth mixture.
Finely chop the onion. Heat the vegetable oil in a skillet and add the butter. Once melted, toss in the onion and a pinch of salt. Sauté for 5 to 6 minutes until softened. Stir in the finely chopped cilantro, then remove the pan from the heat and let it cool.
Saute the chopped onion until soft, then stir in the finely chopped cilantro for a vibrant flavor.
Add the cooled onion and cilantro mixture to the ground chicken. Season generously with salt and freshly ground black pepper.
Combine the ground chicken with the aromatic onion and cilantro mix, seasoning to taste.
Mix the minced meat thoroughly until well combined. Place the bowl in the refrigerator to rest for 15 to 30 minutes.
Thoroughly mix all the ingredients and let the mixture chill briefly in the refrigerator.
Line a baking sheet with parchment paper and lightly grease it with vegetable oil. Oil your hands as well. Shape the mixture into round patties weighing about 100 g (3.5 oz) each. You should get around 9 to 10 patties. Arrange them on the baking sheet, leaving some space between each one. Preheat your oven to 170 C (340 F). Bake on the middle rack for 25 minutes.
Shape the mixture into neat patties and arrange them on a parchment-lined baking sheet.
While the patties are baking, prepare the sauce. Drop two raw egg yolks into a tall blender cup. Add a pinch of salt, a teaspoon of honey, and two teaspoons of regular mustard. Blend to combine.
For the sauce, combine the egg yolks, salt, honey, and mustard in a tall blending cup.
Slowly drizzle in the canola oil while blending; the sauce will begin to thicken. Continue blending until smooth and emulsified. You can adjust the amount of oil depending on your desired consistency.
Gradually drizzle in the oil while blending to create a thick, creamy sauce.
Finish by pouring in the strained lemon juice. Transfer the finished mayonnaise-style sauce to a clean, dry jar. It will keep in the fridge for a few days.
The finished sauce, brightened with fresh lemon juice, perfectly complements the chicken patties.
Halfway through baking, rotate the pan 180 degrees to ensure even cooking. You can also flip the patties or turn on the broiler for a couple of minutes to get a golden crust.
The patties are baked to a light golden crust while remaining wonderfully juicy inside.
Serve these juicy chicken and cilantro patties hot. They pair perfectly with mashed potatoes or pasta, alongside our delicious homemade honey-lemon mayonnaise. Absolutely delicious!
Serve the hot chicken and cilantro patties garnished with fresh herbs alongside the prepared sauce.
Serve the baked chicken and cilantro patties immediately while they are at their juiciest. They pair wonderfully with fluffy mashed potatoes, which will soak up every drop of the homemade sauce, or a side of perfectly steamed rice. If you prefer a lighter meal, swap the traditional sides for a fresh vegetable salad with a lemon dressing. Any leftover patties make excellent homemade burgers or sandwiches the next day as they remain perfectly textured and flavorful even when cold. For an ideal crust, switch on the convection or broiler setting for the final five minutes of baking. If you find the cilantro flavor too punchy, try replacing half of it with parsley or grating a little lemon zest directly into the meat mixture for a bright citrus note. Feel free to experiment with the sauce thickness by adjusting the amount of oil to find your perfect dipping consistency.
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