Chicken patties with semolina
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I make these patties quite often. Usually, chopped onion is added to the meat mixture, but I use a potato instead to remove the onion aftertaste.
I mix everything right in the blender—it’s faster and gives the patties a more uniform consistency. However, if you prefer a traditional texture, use a meat grinder.
Updated : 02 June, 2025
Easy
About 30 min.
Ingredients
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400 grams
Chicken fillet
1
Potato
2 tablespoon
Semolina
1
Garlic
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Breading
50 grams
Semolina
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
You can use any part of the chicken, not just breast, as long as it’s boneless and tendon-free. Use a medium-sized potato. Fine semolina is best. Any refined vegetable oil will work. Wash and dry the egg with a paper towel.
Step 2
Pat dry the chicken fillet, then cut into chunks.
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Step 3
Wash, peel, and dice the potato.
Step 4
Peel and finely chop the garlic.
Step 5
Place the chicken into a blender and blend into a smooth mince. Alternatively, use a meat grinder.
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Step 6
Add the potato and garlic to the meat, and blend again (or grind).
Step 7
Crack in the raw egg, season with salt and ground black pepper, and mix until smooth.
Step 8
Stir in semolina and let the mixture rest for 20 minutes so the semolina can absorb moisture and swell.
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Step 9
With damp hands, form medium-sized patties from the mixture. Coat them in semolina on all sides. You can substitute semolina with breadcrumbs if preferred.
Step 10
Heat vegetable oil in a skillet and fry the patties on both sides until golden brown.
Step 11
Serve the patties hot with any side dish of your choice. Enjoy your meal!