Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Learn how to make succulent, juicy, full of flavour Chicken Kiev Patties stuffed with garlic parsley butter. Low-carb, gluten-free, keto chicken recipe. Egg-free and nut-free, too.
-
Bring the butter to room temperature, soft enough to mash easily with a fork. Add minced or grated garlic and parsley and mash until smooth and well mixed. Place the bowl back in the fridge to bring it back to cold and a more solid texture.
-
Mix the ground chicken with salt, pepper and onion powder in a bowl. Use your hands to combine the mixture. Set aside.
-
Make a flat meat patty and place a dollop of cold butter in the middle (about a teaspoon). Fold the patty in half over the butter and join the edges. Then shape into a round shape and flatten slightly. Continue with the remaining mix.
-
In a large frying pan, heat 2 tablespoons of cooking oil of choice over medium-high heat. Add the patties and cook for about 5-6 minutes on each side. As you cook the patties, some of the garlic butter will ooze out into the pan. Use a spoon to baste the meat with the cooking pan juices/fat a few times.
-
Once golden brown, remove the patties to a plate and let them rest for a couple of minutes before serving.
- You can make these patties using ground turkey meat.
- If you’re not avoiding flour or breadcrumbs, you can dust the patties in either of those before frying for an extra crunchy crust. Adding some breadcrumbs and a couple of tablespoons of water to the meat mixture will make them even softer.
Calories:
376
kcal
|