Mix the Ingredients: In a large mixing bowl, combine the finely minced chicken breasts, chopped onion, minced garlic, finely chopped parsley, and egg. Add 3 tablespoons of flour and ½ cup of breadcrumbs to help bind the mixture. Season with 1 teaspoon of salt, 1 teaspoon of ground red pepper, ½ teaspoon of cumin, and ½ teaspoon of black pepper. Mix all the ingredients together until well combined.

Shape the Patties: Once the mixture is thoroughly mixed, shape it into small patties using your hands. You should be able to form around 6-8 medium-sized patties.

Cook the Patties: Heat 2-3 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the chicken patties in batches (don’t overcrowd the pan). Cook each side for about 4-5 minutes, or until golden brown and fully cooked through. The internal temperature should reach 165°F (75°C). Set the cooked patties aside on a plate lined with paper towels to drain excess oil.

Sauté the Garlic and Peppers: In the same skillet used to cook the chicken patties (add a little more oil if necessary), sauté the minced garlic over medium heat for about 1 minute until fragrant. Add the chopped green and red peppers and continue to cook for 4-5 minutes until softened.

Add the Tomatoes: Stir in the finely chopped tomatoes, and season the mixture with ½ teaspoon of salt, 1 teaspoon of black pepper flakes, 1 teaspoon of red pepper flakes, and ½ teaspoon of black pepper. Allow the mixture to simmer for 8-10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.

Add Cheddar Cheese: Once the sauce has thickened, stir in 30 grams of grated cheddar cheese. Allow the cheese to melt into the sauce, stirring gently to create a rich, creamy consistency. Taste and adjust the seasoning if needed.

Add Patties to the Sauce: Gently place the cooked chicken patties back into the skillet with the spicy vegetable sauce. Spoon the sauce over the patties, ensuring they are well-coated.

Simmer Together: Cover the skillet with a lid and let the patties simmer in the sauce for another 5 minutes on low heat, allowing the flavors to meld together.

Serve: Once the patties are fully heated through and the sauce has thickened to your liking, turn off the heat. Serve the chicken patties hot, garnished with additional parsley if desired.