Polish Chicken Patties

When I think of comfort food that brings warmth to the table, I immediately think of Polish Chicken Patties. Growing up, this dish was a staple at family gatherings, and the aroma of savory spices would fill the air as my grandmother cooked in her cozy kitchen. I can still picture her expertly mixing the ingredients, her hands deftly forming the patties, while the chatter of family filled the background. These patties are not just food; they’re a piece of home, a beloved recipe passed down through generations. Whenever I make Polish Chicken Patties, it feels like a warm hug, wrapping me in nostalgia and love. Whether it’s a chilly evening or a festive occasion, these patties never fail to bring joy to my heart and a smile to my face.

Ingredients You’ll Need for Polish Chicken Patties

Cooking is all about the right ingredients coming together harmoniously, and that’s especially true for Polish Chicken Patties. Each component not only adds flavor but also contributes to the delightful texture of the dish. From the tender ground chicken to the aromatic spices, every ingredient plays an important role in creating this comforting meal.

• 1 pound ground chicken (I prefer dark meat) – This serves as the base of the patties, adding moisture and flavor.
• 1 pound ground turkey (85% lean) – Provides a lighter alternative while maintaining protein content.
• 1 small carrot, grated fine – Adds sweetness and a hint of color.
• 1 small zucchini, grated fine – Keeps the patties moist and light.
• 1 small onion, grated or minced very fine – Introduces a savory depth to the flavor profile.
• 3/4 cup plain breadcrumbs – Helps bind the mixture together for the perfect patty texture.
• 1 large egg, beaten – Acts as a binder, ensuring the patties hold their shape.
• 4 teaspoons crushed garlic – Infuses the patties with a robust and aromatic flavor.
• 1 1/2 teaspoons paprika – Adds color and a subtle smokiness.
• 1 1/4 teaspoons salt – Enhances all the flavors and balances the dish.
• 1/2 teaspoon ginger – Provides a warm, spicy undertone.
• 1/2 teaspoon nutmeg – Adds a hint of warmth and earthiness.
• 1/2 teaspoon allspice – Brings a complex flavor that elevates the patties.
• 1/4 teaspoon cloves – Offers a warm, aromatic note.
• 1/4 teaspoon black pepper – Introduces a mild heat.
• 1/4 teaspoon cinnamon – Complements the savory elements with a touch of sweetness.
• 1/4 cup extra virgin olive oil (or more if needed) – For frying the patties, adding richness.
• 1 tablespoon fresh chopped parsley for garnish (optional) – Adds a fresh touch of color and flavor.
• 2 medium carrots, shredded fine – For the sauce, enhancing flavor and texture.
• 1 small onion, minced – Also used in the sauce for added flavor.
• 1 tablespoon olive oil – Used for sautéing the vegetables for the sauce.
• 1 teaspoon paprika – To flavor the sauce, creating a cohesive taste.
• 1/2 teaspoon salt (or more to taste) – To season the sauce, balancing the flavors.
• 1/4 teaspoon pepper (or more to taste) – Adds a gentle spice to the sauce.
• 1 quart chicken or vegetable stock – The base for the sauce, adding depth and richness.
• 3/4 cup frozen peas (optional) – For a pop of color and sweetness in the sauce.

Directions for Polish Chicken Patties

To make Polish Chicken Patties, you’ll want to follow these steps carefully to ensure a delicious outcome. With the right techniques, you’ll create patties that are crispy on the outside and moist on the inside. Let’s dive into this savory adventure!

1. First, trim the zucchini and peel the carrots and onion. You can either use a hand grater or a food processor with a shredding disc attachment to grate the vegetables finely. I suggest a food processor for ease, but hand grating works just as well. Make sure the onion is minced very fine to blend seamlessly into the mixture.
2. In a large mixing bowl, combine the grated zucchini, carrots, and onion. Mix them thoroughly so they are evenly distributed. This blend of vegetables will not only add flavor but also moisture to the patties.
3. Add the breadcrumbs, beaten egg, and spices like garlic, paprika, and salt to the vegetable mixture. Stir until everything is well combined, forming a cohesive mix.
4. Now, introduce the ground chicken and turkey into the bowl. Mix thoroughly using your hands or a fork until everything is evenly combined. The mixture might feel slightly sticky; that’s perfectly normal!
5. Next, form the mixture into patties using about 1/4 cup of the meat mixture for each. If you find the mixture is too sticky to handle, don’t hesitate to add a bit more breadcrumbs until it’s moldable, but keep them soft and tacky.
6. Heat 1/4 cup of olive oil in a sauté pan with high sides over medium heat. You want the oil hot but not smoking. This ensures a nice fry on the patties.
7. Carefully place the patties in the hot oil, frying them in batches of 6 to 7 to avoid overcrowding. Cover the pan with a lid and let them cook for about 4 minutes on each side. You’re looking for a golden-brown exterior that signals they are perfectly cooked.
8. Once finished, remove the patties and set them aside. You can keep them warm on a plate covered with foil while you finish the rest.
9. For the sauce, use the same pan. Add the shredded carrot, minced onion, salt, pepper, and additional paprika to the pan. If needed, add a little more olive oil to sauté the vegetables.
10. Scrape any brown bits from the bottom of the pan as you cook. You want the onions to become soft and translucent. This should take a few minutes.
11. Now, pour in the chicken stock and bring it to a simmer. Let it cook for 15 to 20 minutes, or until the carrot shreds are very tender. The sauce should turn a beautiful orange color as the flavors meld.
12. Once the sauce has thickened, add the fried patties back to the pan, covering them with the sauce. Cover the pan again and let them cook for an additional 20 minutes. If you’re adding peas, toss them in about 5 minutes before serving to heat through.
13. Finally, serve the patties warm in the sauce, garnished with fresh parsley if desired. Enjoy your hearty, homemade Polish Chicken Patties!

Ways to Adapt This Recipe

Every cook has their own style, and adapting recipes is part of the fun! Here are a few ways you can customize your Polish Chicken Patties:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
• Freezing: These patties freeze beautifully! Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag for longer storage. Just thaw before reheating.
• Pairing: Serve your patties with a fresh salad, or alongside mashed potatoes for a hearty meal. They also pair well with crusty bread.
• Spice Variation: Feel free to experiment with spices! A touch of cayenne or chili powder can add an interesting kick.
• Vegetable Additions: Try adding other finely chopped vegetables like bell peppers or spinach to boost nutrition.

Great Combinations for Polish Chicken Patties

If you’re wondering how to serve your Polish Chicken Patties, I have some delicious ideas that will elevate your meal:

• With Mashed Potatoes: A classic pairing, mashed potatoes are perfect for soaking up the savory sauce from the patties. Creamy and comforting, they create a well-rounded dish.
• Seasonal Salads: A fresh salad with seasonal greens works wonderfully. Try a simple vinaigrette to cleanse the palate between bites.
• On a Bun: For a fun twist, serve the patties on a bun as a hearty sandwich, topped with your favorite condiments.
• For Dinner Parties: These patties shine at gatherings. Serve them as a main course with sides like roasted vegetables or a quinoa salad.
• Lunch Boxes: Leftovers make a nutritious lunch option wrapped in a flatbread with lettuce and tomato, perfect for busy days.
• Garnish Options: Don’t forget to top with fresh herbs! A sprinkle of parsley or dill adds a lovely finish and freshness to each plate.

FAQ

Conclusion

In conclusion, Polish chicken patties are not just a meal; they are a warm embrace that connects us to family traditions and memories. Their enticing flavors and comforting texture make them a favorite for any occasion. I encourage you to try this recipe and bring a taste of home to your table. You won’t regret it!

Polish Chicken Patties

Craving a taste of home? These Polish Chicken Patties are the ultimate comfort food, featuring juicy ground chicken and turkey mixed with finely grated vegetables and aromatic spices. Perfect for any occasion, they deliver warmth and flavor in every bite. Make these tonight for a satisfying meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 25 servings

Course: Dinner

Cuisine: Polish

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground chicken (I prefer dark meat)
• 1 pound ground turkey (85% lean)
• 1 small carrot grated fine
• 1 small zucchini grated fine
• 1 small onion grated or minced very fine
• 3/4 cup plain breadcrumbs (or more if needed)
• 1 large egg beaten
• 4 teaspoons crushed garlic
• 1 1/2 teaspoons paprika
• 1 1/4 teaspoons salt
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves
• 1/4 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1/4 cup extra virgin olive oil (or more if needed)
• 1 tablespoon fresh chopped parsley for garnish (optional)
• 2 medium carrots shredded fine
• 1 small onion minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon salt (or more to taste)
• 1/4 teaspoon pepper (or more to taste)
• 1 quart chicken or vegetable stock
• 3/4 cup frozen peas (optional)

Equipment

• Chef's Knife
• Peeler
• Grater
• Wooden Spoon
• Saucepan
• Mixing Bowl
• Frying Pan
• Skillet
• Food Processor

Method

 

1. Trim zucchini, peel carrots and onion. Grate the vegetables with a hand grater or food processor with shredding disc attachment with fine holes. I suggest using a food processor, you can hand grate if you prefer. You can mince the onion rather than grate if you prefer, as long as you mince it very fine.
2. In a mixing bowl, combine grated zucchini, carrots and onion.
3. Add breadcrumbs, beaten egg and spices. Stir until combined.
4. Add ground chicken and turkey. Mix well until thoroughly combined. Form the mixture into patties with 1/4 cup of meat mixture each. The mixture is slightly sticky; I like to spray my hands with a little cooking oil spray or water before forming the patties. If the mixture is extremely soft or sticky and you're having trouble forming the patties, add more breadcrumbs till the patties are moldable (they should be soft and tacky but still moldable).
5. Heat 1/4 cup olive oil in a sauté pan with high sides and a lid over medium heat. Fry patties in the oil, 6 - 7 at a time to avoid overcrowding the pan. Cover the pan with a lid and cook the patties for 4 minutes on each side (8 minutes total). When finished cooking, remove and set aside. Continue till all the patties are cooked and browned, adding more olive oil to the pan if needed to prevent sticking.
6. To make sauce, add shredded carrot, minced onion, salt, pepper and paprika to the same pan you used to fry the patties. Add more oil if needed. Scrape any brown bits up from the bottom of the pan as you cook.
7. Cook until onions are soft and translucent, then add stock. Simmer for 15-20 minutes, or until the carrot shreds are very tender and the sauce is orange. Adjust seasoning to taste.
8. Add the fried patties to the sauce, cover and cook for 20 additional minutes. If adding peas, throw them into the sauce 5 minutes before the end of cooking till heated through. Serve patties warm in carrot sauce. Garnish with fresh parsley if desired.

Notes

• Tip 1: You will also need: hand grater or food processor with shredding disc attachment with fine holes, mixing bowls, large sauté pan with high sides and a lid.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.