Chicken Patties with Herbed Pasta Twists

Chicken mince is light and soft. When grilled, it’s ideal for those who are dieting. The addition of egg is necessary for chicken mince in order to bind it since chicken is low in fat.

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600 g of chicken mince
2 eggs, lightly beaten
2 tbs of olive oil
4 tbs of stale, dry breadcrumbs
a little dried oregano
freshly ground pepper

For the pasta twists
500 g of pasta twists

For the sauce
2 cloves of garlic
1 small cup of olive oil
1 small cup of parsley
1 small cup of kefalograviera cheese (a type of gruyere)
freshly ground pepper


1.  Knead the minced chicken with the breadcrumbs and the eggs.  Add the herbs and the salt.

2.  Knead a little more then place in the fridge to firm a little.

3.  Remove and form into patties, about 5-6 cm in diameter.

4,  Fry in a non-stick pan, without oil or butter. Cook on both sides.

5.  While the patties are cooking, boil the pasta in plenty of salted boiling water.

6.  In a blender, combine the parsley, garlic and olive oil.

7.  Drain the pasta, return to the pan and pour in the sauce.

8.  Mix and add the cheese and a little pepper. Serve the patties hot, accompanied by the aromatic pasta.

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