Chicken Sausage Patties

Ingredients

Serves 3 · 10 min prep · 10 min cook

Method

1. 1

   In a bowl, combine 300g (10.5 oz) lean ground chicken with 1 tsp fennel seeds, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and a pinch of dried sage or thyme.

   ~3 min

2. 2

   Divide the mix into 6 equal patties, about 50g each and 1cm thick. Wetting your hands stops it sticking.

   ~3 min

3. 3

   Heat a non-stick pan over medium with 1 tsp oil. Cook patties 3-4 minutes each side until cooked through (internal 74C / 165F). Do this in two batches so the pan stays hot.

   ~8 min

4. 4

   While the second batch cooks, fry 2 eggs in a separate pan to your liking.

   ~3 min

5. 5

   Plate 2 patties with 2 eggs. Store the remaining 4 patties in the fridge (4 days) or freezer (1 month) — reheat from fridge in 45s microwave, from frozen in 90s.

   ~1 min

Chef Notes

Lean ground chicken (93/7 or leaner) is essential — fattier grinds make the patties greasy. If you can only find regular (fatty) ground chicken, drain the pan after cooking.

Allergens

Substitutions

Vegetarian: swap the ground chicken for a plant-based ground (Beyond or similar) — the seasonings carry. Fennel-free: skip the seeds and bump paprika to 2 tsp.