web tracker

Creamy Chicken Box Patties

by

  • Prep time: 30 minutes

  • Cook time: 20 minutes

  • Chill time: 1 hour (optional but recommended)

  • Total time: 1 hour 50 minutes

  • Servings: 12-15 patties

  • Intensity: Easy to Intermediate

Ingredients

To make these delicious Creamy Chicken Box Patties, you will need a few simple ingredients that are easy to find at your local grocery store.

For the Filling:

  • Chicken: 1 cup, cooked and shredded (you can use rotisserie chicken for convenience or boil/pan-fry a chicken breast)

  • Butter: 2 tablespoons

  • All-purpose flour: 2 tablespoons

  • Milk: 1 cup, full fat for a richer filling

  • Onion: 1 small, finely chopped

  • Garlic: 2 cloves, minced

  • Green chilies: 2-3, finely chopped (adjust to your spice preference)

  • Salt: 1 teaspoon (or to taste)

  • Black pepper: 1/2 teaspoon, freshly ground

  • Dried oregano: 1/2 teaspoon

  • Cheddar cheese: 1/2 cup, grated (optional but highly recommended for extra creaminess)

  • Fresh coriander: 2 tablespoons, finely chopped

For the Patties:

  • Spring roll sheets or Samosa pastry: 1 pack (you will need about 24-30 sheets)

  • Water: 2 tablespoons (mixed with 1 tablespoon flour to make a sealing paste)

  • Oil: For deep frying (or an air fryer/oven for a healthier option)

For the Coating:

  • Eggs: 2, beaten

  • Breadcrumbs: 1 cup, Panko or regular

Step-by-Step Instructions

Step 1: Prepare the Creamy Chicken Filling

The key to a perfect box patty is a delicious, flavorful, and creamy filling. Here’s how to make it:

  1. Sauté the Aromatics: Heat the butter in a saucepan over medium heat. Add the finely chopped onion and cook until it is soft and translucent, about 3-4 minutes. Be careful not to brown the butter. Add the minced garlic and green chilies and cook for another minute until fragrant.

  2. Make the Roux: Sprinkle the all-purpose flour over the onion mixture. Stir continuously with a whisk or a wooden spoon for 1-2 minutes. This cooks out the raw taste of the flour.

  3. Add the Milk: Gradually pour in the milk while whisking constantly to prevent any lumps from forming. Continue to cook, stirring frequently, until the mixture thickens into a smooth, creamy white sauce (béchamel). This will take about 5-7 minutes.

  4. Add the Chicken and Seasonings: Once the sauce has thickened, add the shredded cooked chicken, salt, black pepper, and dried oregano. Stir well to combine. The mixture should be thick and hold its shape. If it seems too runny, continue to cook for a few more minutes.

  5. Add the Cheese and Herbs: Remove the saucepan from the heat. If you are using cheese, stir it in now until it melts into the sauce. Finally, stir in the freshly chopped coriander for a burst of freshness.

  6. Cool the Filling: Transfer the filling to a bowl and let it cool completely. For best results, cover the bowl with plastic wrap and refrigerate for at least 1 hour. A cold filling is much easier to work with when assembling the patties.

Step 2: Assemble the Box Patties

This is the fun part where you create the signature “box” shape.

  1. Prepare the Sealing Paste: In a small bowl, mix the 2 tablespoons of water with the 1 tablespoon of flour to create a smooth, thick paste. This will be your “glue.“

  2. Layer the Pastry Sheets: Take one spring roll sheet and lay it flat on a clean, dry surface. Brush a light layer of the flour paste over the sheet. Place a second spring roll sheet on top, creating a double-layered square. This double layer is important to prevent the filling from bursting out during frying.

  3. Place the Filling: Spoon about 1 to 1.5 tablespoons of the cooled chicken filling into the center of the pastry square.

  4. Fold the Patties:

    • Fold the bottom corner of the pastry up and over the filling.

    • Fold the left and right corners over the center, creating a tight envelope shape.

    • Brush a little flour paste on the remaining top flap and fold it down to seal the patty completely. You should have a neat, square “box” shape.

  5. Repeat: Repeat the process with the remaining pastry sheets and filling until you have used all the ingredients.

Step 3: Coat and Fry the Patties

Now, it’s time to get that irresistible crispy exterior.

  1. Prepare the Coating Station: Set up two shallow bowls. In the first bowl, beat the two eggs. In the second bowl, place the breadcrumbs.

  2. Coat the Patties: Dip each patty into the beaten egg, ensuring it is fully coated. Then, transfer it to the breadcrumbs, pressing gently so the breadcrumbs adhere to all sides of the patty.

  3. Heat the Oil: Pour oil into a deep frying pan or kadai, about 2-3 inches deep. Heat the oil over medium-high heat. To test if the oil is ready, drop a small piece of breadcrumb into it; it should sizzle and rise to the surface immediately.

  4. Fry the Patties: Carefully place 3-4 patties at a time into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and make the patties greasy. Fry for 2-3 minutes on each side, or until they are a deep, golden brown and crispy.

  5. Drain: Use a slotted spoon to remove the fried patties from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.

Recipe Variations and Tips

  • For a Lighter Option (Air Fryer/Oven): These patties can be air-fried or baked. If using an air fryer, preheat it to 200°C (400°F). Lightly spray the coated patties with oil and cook for 8-10 minutes, flipping halfway, until golden and crispy. If baking, preheat your oven to 200°C (400°F), place the patties on a baking sheet, brush with oil, and bake for 15-20 minutes, flipping once.

  • Different Fillings: Feel free to experiment with the filling. You can add finely chopped cooked vegetables like carrots, corn, or bell peppers. For a different protein, you can use cooked shredded beef or tuna.

  • Spice Level: You can increase or decrease the amount of green chilies according to your preference. For a kid-friendly version, you can omit the chilies altogether.

  • Make-Ahead: The assembled, uncooked patties (before coating in egg and breadcrumbs) can be frozen. Place them on a baking sheet in a single layer to freeze, then transfer them to a freezer bag. They can be fried directly from frozen (add an extra minute to the frying time).

  • Cheese Substitutes: If you prefer, you can use mozzarella cheese for a stringy pull, or cream cheese for an even creamier texture.

Nutritional Information

Note: The following values are approximate and may vary based on the specific ingredients and brands you use, as well as the size of your patties. This calculation is based on 15 servings.

  • Calories: 210 kcal per patty

  • Total Fat: 12g

  • Saturated Fat: 5g

  • Cholesterol: 45mg

  • Sodium: 280mg

  • Total Carbohydrates: 18g

  • Dietary Fiber: 1g

  • Sugar: 2g

  • Protein: 7g

Leave a Comment