Chicken avocado patties

Creamy avocado gives these chicken patties a wonderful texture, not to mention a boost of nutrients, too!

  • 15 mins preparation
  • 20 mins cooking
  • Makes 8 Item
  • Print


Chicken avocado patties
  • 500 gram chicken mince
  • 1 cup dried breadcrumbs
  • 1 ripe avocado, seeded, peeled, mashed, plus 1 extra, sliced
  • 1 small red onion, finely chopped
  • 125 gram can corn kernels, drained
  • 1/4 cup chopped flat-leaf parsley
  • 1 egg, lightly beaten
  • 1/2 cup plain flour
  • 2 tablespoon olive oil
  • 8 bread rolls, split
  • mayonnaise, to serve
  • sliced tomato, to serve
  • salad leaves, to serve
  • chips, to serve


Chicken avocado patties
  • 1
    In a bowl, combine mince, breadcrumbs, avocado, onion, corn, parsley and egg. Mix well and season to taste.
  • 2
    Divide mixture into 8. Roll mixture into balls then flatten into discs. Dust with flour, shaking off excess. Arrange on a tray and chill, covered, for 30 minutes.
  • 3
    Heat oil in a large frying pan on medium. Cook patties in 2 batches, for 4-5 minutes each side, until golden brown and cooked through.
  • 4
    Spread each roll with mayonnaise and top with salad leaves, patties, tomato and sliced avocado. Serve with chips and extra mayonnaise or other sauce of choice.


Leftover cooked patties can be wrapped and stored in the fridge for 2-3 days, or wrapped and frozen for about 1 month.

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