Chicken and Semolina Patties with Paprika and Green Onion

These tender and juicy chicken and semolina patties are perfect for busy weeknights, healthy lunches, or make-ahead meals. With just a handful of wholesome ingredients—finely chopped chicken breast, sweet paprika, green onion, and a binder of egg and semolina—this recipe is quick to prepare, budget-friendly, and packed with flavor.

Unlike traditional meat patties that may include breadcrumbs or flour, this version uses fine semolina for a subtle, delicate texture. The addition of mayonnaise or sour cream keeps each patty moist, while green onions and paprika add freshness and gentle sweetness. The patties are pan-fried to golden perfection and can be enjoyed hot or cold, on their own or in a sandwich, wrap, or salad.

Recipe description

These chicken and semolina patties are a soft, pan-seared alternative to dry meatballs or dense burgers. They’re mildly seasoned to bring out the natural flavor of the chicken, with just enough spice and color from the red paprika and green onion. What sets this recipe apart is its use of semolina—a finer grain that adds body and structure without heaviness.

Perfect for toddlers, kids, and adults alike, these patties are nutritious and adaptable. Whether you’re eating clean or just looking for a break from heavy fried food, this recipe offers a healthier twist with big payoff in taste.

Preparation, cook, and total times

Preparation Time: 15 minutes
Chilling Time (optional for shaping): 15–20 minutes
Cooking Time: 10–12 minutes
Total Time: 30–35 minutes

Yield

Makes approximately 8–10 small patties

Cuisine

Eastern European-inspired, light comfort food

A full list of ingredients

• Chicken breast: 350 g (about 12 oz), finely chopped

• Paprika (bell pepper): ½ medium-sized, finely diced

• Green onion: 2–3 stalks, chopped

• Salt: To taste

• Black pepper: To taste

• Egg: 1 large

• Mayonnaise (or sour cream): 1 tablespoon

• Semolina: 1½ to 2 tablespoons

Step-by-step cooking directions

Step 1: Prepare the Chicken Mixture
Use a sharp knife to finely chop the chicken breast into very small pieces (alternatively, pulse in a food processor if preferred). Place the chicken in a mixing bowl.

Add the finely diced red paprika and chopped green onions to the chicken.

Season with salt and freshly ground black pepper to your preference.

Step 2: Add the Binders
Crack one egg into the bowl, followed by 1 tablespoon of mayonnaise or sour cream. These ingredients will help keep the patties soft and juicy.

Sprinkle in 1½ tablespoons of semolina. If the mixture feels too loose, you can add up to 2 tablespoons total. Mix everything well with a spoon or your hands until evenly combined.

Step 3: Let the Mixture Rest (Optional)
If time allows, cover the bowl and refrigerate the mixture for 15–20 minutes. This will help the semolina absorb some of the moisture and make the patties easier to shape.

Step 4: Shape the Patties
With clean hands, shape the mixture into small, flattened patties. If it sticks, lightly wet your hands or use a spoon.

Step 5: Cook the Patties
Heat a nonstick skillet over medium heat and add a drizzle of oil.

Place the patties into the skillet, ensuring not to overcrowd them. Cook for 4–5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 74°C/165°F).

Remove and drain on paper towels.

Nutritional information (per patty, approx.)

• Calories: 110 kcal

• Protein: 9 g

• Fat: 6 g

• Carbohydrates: 3 g

• Fiber: 0.3 g

• Sugar: 0.5 g

• Sodium: Moderate, depending on added salt

• Cholesterol: 40 mg

The origins and popularity of the recipe

This recipe is inspired by Eastern European kitchen staples, where semolina is commonly used as a tenderizer in meat dishes. Combining fresh ingredients with minimal seasoning reflects a traditional style of cooking where natural flavors take the spotlight.

Popular across Slavic, Balkan, and Mediterranean regions, variations of this dish are served in family homes, school cafeterias, and even bistros. It’s known for its comfort, simplicity, and gentle appeal to even the pickiest eaters.

Reasons why you’ll love the recipe

• Simple ingredients with big flavor

• Soft and juicy texture, not dry or rubbery

• Great for kids and family-friendly meals

• Can be eaten hot or cold

• Versatile for sandwiches, salads, or bento boxes

• Light enough for those watching calories or fat intake

Health benefits

• Chicken breast is lean and high in protein, great for muscle repair

• Paprika and green onions are rich in antioxidants and vitamin C

• Semolina is a source of iron and B vitamins

• Low-carb and high-protein dish ideal for light eating or weight-conscious diets

• Mayonnaise or sour cream adds moisture without excessive fat when used sparingly

Serving suggestions

• Serve with mashed potatoes or rice for a complete comfort meal

• Pair with a fresh cucumber and tomato salad

• Add to pita bread or wraps with tzatziki or garlic yogurt sauce

• Great as a side dish for soups or broths

• Serve with steamed vegetables and lemon wedges for a light dinner

• Use inside lunchboxes or bento boxes with a side of hummus or guacamole

Cooking tips

• Use freshly chopped chicken instead of ground meat for better texture

• For extra flavor, add a small pinch of curry powder or dried herbs to the mix

• Refrigerating the mix helps patties hold their shape during frying

• Cook in a mix of butter and oil for a richer taste and golden color

• Don’t press the patties too hard—keep them light to preserve juiciness

• If baking instead of frying, brush with oil and bake at 200°C (400°F) for 20–25 minutes

Variations to try

• Cheesy twist: Add a spoonful of grated mozzarella or cheddar into the mixture

• Herbed version: Mix in dill, parsley, or cilantro for an herbal finish

• Zucchini boost: Grate in 2 tablespoons of zucchini and squeeze excess moisture out

• Spicy kick: Add red pepper flakes or a dash of hot sauce to the mixture

• Low-fat alternative: Use low-fat Greek yogurt in place of mayonnaise

• Mini sliders: Make smaller patties and serve on mini buns with lettuce and tomato

A conclusion

These chicken and semolina patties are a delightful balance of flavor, texture, and simplicity. Perfectly seasoned and pan-seared until golden, each bite offers tender chicken, sweet paprika, and the faint nuttiness of semolina. Whether you’re planning a weeknight dinner, prepping lunch for the week, or creating a toddler-friendly meal, this recipe delivers.

It’s the kind of dish that doesn’t need a lot of fuss—just a few everyday ingredients and a hot pan. It’s proof that wholesome, satisfying food can be made quickly, affordably, and with love.

A 10 comprehensive FAQ section

1. Can I use ground chicken instead of chopped?
Yes, but chopped chicken gives better texture. Ground chicken will work if you’re short on time.

2. What can I use instead of semolina?
Fine breadcrumbs, oat flour, or regular flour can be used, but the texture will be slightly different.

3. Can I bake the patties?
Yes, bake at 200°C (400°F) for about 20–25 minutes, flipping halfway through for even browning.

4. How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven.

5. Can I freeze the patties?
Yes. Freeze after shaping (uncooked) or after cooking. Reheat from frozen in the oven.

6. Can I make this ahead?
Definitely. You can prep the mixture and refrigerate it overnight before cooking.

7. Is this recipe gluten-free?
Not with semolina. Substitute with certified gluten-free breadcrumbs or chickpea flour to make it gluten-free.

8. What sauce goes well with it?
Garlic yogurt sauce, sour cream with dill, mustard, or even hummus all work beautifully.

9. Can I make them spicy?
Yes—add chili flakes, cayenne pepper, or diced jalapeños to the mix for heat.

10. What side dishes pair well with this?
Steamed rice, vegetable couscous, grilled zucchini, or a tangy slaw all complement these patties perfectly.