Cottage cheese chicken patties combine raw ground chicken with cottage cheese, egg, panko, garlic, and simple dry seasoning. Divide the mixture into six patties about half an inch thick so they cook at a similar rate. A golden surface is useful for flavor, but the center of every patty needs to reach 165°F. The main method uses two skillet batches and a short rest, with olive oil divided between the batches.
On This Page
Why This Recipe Works
Cottage cheese chicken patties use both an egg and breadcrumbs to help hold the moist mixture together. The cottage cheese adds curds and moisture, so mixing gently and keeping the patties at an even thickness is more useful than packing them into very tight balls.
Ground chicken contains raw poultry throughout the mixture. It needs a thermometer-guided cook even when the outside browns quickly. Cooking in two uncrowded batches gives the spatula room to turn the patties without scraping one against another and tearing a soft edge.
Ingredients for Cottage Cheese Chicken Patties
Measure half a cup cottage cheese for cottage cheese chicken patties and spoon off any pool of loose whey before measuring. Keep the curds rather than replacing it with the same amount of liquid dairy. The panko is part of the mixture, not a separate outer breading layer. Parsley is optional. Use one tablespoon oil in total for the two skillet batches, with a good nonstick surface to help release them.
Main ingredients
- 1 lb ground chicken (raw; keep chilled before preparation)
- ½ cup cottage cheese (spoon off pooled whey before measuring)
- 1 large egg
- ½ cup panko breadcrumbs
- 1 clove garlic, minced
- ¼ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped parsley (optional)
- 1 tbsp olive oil (divided equally between two skillet batches)
How to Make Cottage Cheese Chicken Patties
Put ground chicken, cottage cheese, egg, panko, garlic, onion powder, salt, pepper, and optional parsley in a bowl. Mix only until ingredients are spread evenly. Wash hands and utensils after handling the raw mixture, and keep the serving plate separate from the raw-patty tray.
Divide into six equal portions and shape about half an inch thick. Cottage cheese chicken patties should be broad and relatively flat rather than thick in the center with thin edges. Lightly damp hands can help shape sticky portions without adding flour.
Heat half the tablespoon oil in a wide nonstick skillet over medium heat. Cook three patties for about four to five minutes on the first side, allowing the underside to set before moving them. Turn carefully with a broad spatula.
Cook the second side for another four to five minutes or as needed. Check the center from the side with a food thermometer and continue until 165°F. If the outside darkens too quickly, lower the heat instead of serving an undercooked center.
Repeat with the remaining oil and three patties. Keep the first batch safely hot while the second cooks. Rest cottage cheese chicken patties for five minutes before serving, then lift them gently. The twenty-minute skillet allowance includes two batches; thick patties or a small pan can take longer.
How to Serve
Serve cottage cheese chicken patties individually with vegetables, salad, or a separately prepared bun. Two patties can make a larger main portion, while one works as a smaller plate component. Pass sauces on the side so the browned surface does not sit under wet toppings. The six-patty yield describes the batch, not six complete meals with buns and side dishes already included.
Storage
Refrigerate cottage cheese chicken patties within two hours in shallow covered containers and use within three to four days. Reheat cooked patties to 165°F throughout. If freezing cooked portions, separate them with parchment and thaw in the refrigerator before reheating. Keep uncooked poultry mixture refrigerated and cook it promptly; do not leave shaped patties at room temperature while doing unrelated preparation.
The patty proportions and half-inch shaping were checked against Try It Tasty. Use FoodSafety.gov’s 165°F endpoint for ground poultry.
Tips and Variations
Keep cottage cheese chicken patties evenly thick so you can use one cooking method for the whole batch. Pressing the centers repeatedly while they fry releases moisture and may break the surface. Turn only after the first side has set enough to lift.
A mixture that feels soft is not a reason to add an unmeasured cup of breadcrumbs. First check for excess loose whey and correct portion size. If cooking time runs longer, use the thermometer endpoint and extend the schedule. No calculated protein or calorie figure is established for this recipe.
Frequently Asked Questions
Are the breadcrumbs an outer coating?
No. Cottage cheese chicken patties mix the half cup panko into the poultry mixture.
Can I use cooked shredded chicken?
Not as a direct swap. This method is formulated for raw ground chicken.
Why check165°F if they look browned?
The surface can brown before the raw ground-poultry center is fully cooked.
How many patties are included?
Six half-inch patties, cooked as two batches of three in the main skillet method.
Can I make larger portions?
Use two cottage cheese chicken patties per person if desired; thicker individual patties require a longer cook.
More Recipes to Try
Cottage Cheese Chicken Patties
Ingredients
Main ingredients
- 1 lb ground chicken raw; keep chilled before preparation
- ½ cup cottage cheese spoon off pooled whey before measuring
- 1 large egg
- ½ cup panko breadcrumbs
- 1 clove garlic, minced
- ¼ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped parsley optional
- 1 tbsp olive oil divided equally between two skillet batches
Instructions
- Blend cottage cheese, egg, garlic, panko, seasonings, and optional parsley. Fold raw chicken through gently, then shape 6 equally thick half-inch patties.
- Heat 1/2 tablespoon oil in a nonstick skillet at medium. Cook 3 patties 4–5 minutes per side, continuing until each center registers 165°F.
- Use the remaining 1/2 tablespoon oil for the other 3 patties. Keep cooked pieces safely hot while finishing.
- Rest 5 minutes and serve 6 patties with separately prepared accompaniments.
