Save to Pinterest Last summer, my neighbor brought over these golden-brown patties still warm from her kitchen, and I was immediately transported to a little taverna I'd visited years ago on a Greek island. The way the feta melted into the chicken, how the olives gave each bite a briny punch—I knew I had to learn her method. She laughed when I asked for the recipe, saying it was born from throwing together whatever Mediterranean ingredients she had on a Wednesday night when she was too tired to plan dinner.
I made these for a casual lunch party on a sunny afternoon, piling them on a board alongside cucumber slices and crumbled feta, and watched my friends reach for seconds without hesitation. What surprised me most was how they disappeared faster than I could plate them, and someone actually asked if I could teach them how to make them at home. That's when I realized these patties had something special—they felt homemade but tasted restaurant-quality.
Ingredients
- Ground chicken: Use the freshest you can find, and don't be afraid to ask your butcher to grind it for you if they have quality birds on hand.
- Crumbled feta cheese: Buy a block and crumble it yourself for better texture than pre-crumbled, which can be dry and crumbly.
- Fresh herbs (parsley, cilantro, or mint): Pick whichever speaks to you, but mint adds a surprising brightness that changes everything.
- Diced tomatoes: Fresh works beautifully in summer, but sun-dried tomatoes add an intense sweetness and chewiness that I've grown to prefer.
- Kalamata or green olives: Pit them yourself if you have time—the flavor is noticeably fresher than pre-pitted ones.
- Red onion: The color is gorgeous, but the sharpness mellows wonderfully once cooked into the chicken.
- Garlic: Fresh minced garlic makes a real difference in brightness compared to jarred, which can taste slightly metallic.
- Breadcrumbs: They act as a binder and help the patties hold together; panko gives a slightly lighter crumb than regular.
- Egg: This is your binding agent, so don't skip it unless you're making the flaxseed swap.
- Olive oil: Use a good quality one for cooking—it matters more than you'd think for the final taste.
Instructions
- Combine your base:
- In a large bowl, gently mix the ground chicken with feta, herbs, garlic, and beaten egg until just barely combined. You want to avoid overworking the meat, which makes everything dense and tough.
- Fold in the Mediterranean flavors:
- Add the tomatoes, olives, onion, and breadcrumbs, then season with salt and pepper to your taste. The mixture should feel moist but hold together when you squeeze it.
- Shape into patties:
- Divide into four equal portions and gently form each into a patty about three-quarters of an inch thick. They'll look delicate at this point, which is exactly right.
- Give them time to firm up:
- Refrigerate for at least 15 minutes—this step is worth the wait because cold patties hold together much better when they hit the hot pan. I learned this the hard way after a few crumbly disasters.
- Get your pan ready:
- Heat olive oil in a skillet over medium-high heat until it shimmers and smells golden. If you dip your finger in and it sizzles immediately, you're ready.
- Cook until golden:
- Place the chilled patties in the hot oil and resist the urge to move them for the first five to six minutes. Flip them once, cook the other side for five to six minutes, and listen for that satisfying sizzle.
- Check for doneness:
- The internal temperature should reach 165 degrees Fahrenheit. A meat thermometer takes the guesswork out, but you can also cut into the thickest patty—there should be no pink.
- Rest before serving:
- Let them sit for two minutes after removing from heat. This allows the juices to redistribute and keeps them moist.
Save to Pinterest There was something unexpectedly grounding about serving these at a small dinner where everyone was stressed about something, and watching them become relaxed and happy over a plate of food. These patties did that thing that good meals do—they turned the kitchen into a warm, generous space.
Serving Ideas That Work
I've served these so many different ways, and each one tastes like its own meal. Piled into warm pita bread with cucumbers and tzatziki is the most obvious route, but nestling them on top of a crisp salad with extra feta and a lemon vinaigrette feels lighter and equally satisfying. A simple plate with roasted vegetables, or crumbled over rice with a drizzle of honey and lemon, opens up even more possibilities.
Making Them Ahead
These are genuinely one of the best meal-prep recipes I've found because you can shape them and refrigerate for up to 24 hours before cooking. I'll often form them on a Sunday night, stack them between parchment paper, and freeze them in a container—when I need dinner in 20 minutes, I just add a couple extra minutes to the cook time straight from frozen. They reheat beautifully in a low oven too, which means lunch tomorrow doesn't feel like a repeat of today.
Flavor Swaps and Tweaks
The beauty of this recipe is how flexibly it adapts to whatever you have in your kitchen or whatever mood strikes you. Goat cheese trades places with feta for a tangier flavor, sun-dried tomatoes bring an intensity that fresh ones can't match, and swapping the herbs entirely changes the whole personality of the patty. I've made versions with mint when summer felt too hot for parsley, added a handful of pine nuts for crunch, and even stirred in a splash of ouzo once because I had it open and it felt right. The structure stays solid while the flavors can shift completely.
- For extra crunch, lightly coat the shaped patties in breadcrumbs before frying.
- Gluten-free breadcrumbs work seamlessly if you or someone at your table needs them.
- Let cooked patties cool slightly before serving—they taste better warm than hot, and their texture sets beautifully as they rest.
Save to Pinterest These Mediterranean chicken patties have become my answer to those nights when I want something that feels special but doesn't demand much from me. Every time I make them, I'm grateful for neighbors who generously share their kitchen shortcuts.
Common Recipe Questions
- → What type of cheese is best for these patties?
Crumbled feta cheese provides a tangy, creamy texture that complements the chicken, but goat cheese can be used as an alternative for a richer flavor.
- → Can these patties be made gluten-free?
Yes, simply substitute regular breadcrumbs with gluten-free breadcrumbs to accommodate gluten-free diets.
- → How should the patties be cooked for best results?
Pan-frying over medium-high heat in olive oil until golden and cooked through ensures a crispy exterior and juicy interior.
- → What herbs work well in this dish?
Fresh parsley, cilantro, or mint can be used to add bright, herbal notes that enhance the Mediterranean profile.
- → Can these patties be prepared ahead of time?
Yes, forming the patties and refrigerating them for up to 24 hours before cooking helps with quick meal preparation.