Prepare the Chicken MixtureFinely chop the chicken breast into very small cubes or pulse in a food processor for a quicker option. Transfer the chopped chicken to a large mixing bowl. Add the diced red bell pepper and chopped green onions. Season with salt and black pepper according to your taste.

Add the BindersCrack in the egg and add a tablespoon of mayonnaise or sour cream. Sprinkle 1½ tablespoons of semolina over the mixture. Mix thoroughly with a spoon or your hands until everything is well combined. If the mixture feels too wet, you may add up to 2 tablespoons of semolina.

Let the Mixture Rest (Optional)To enhance the texture, cover the bowl and refrigerate for 15–20 minutes. This allows the semolina to absorb moisture and makes shaping easier.

Shape the PattiesWith clean hands, form the mixture into small, flattened patties. If the mixture sticks to your hands, slightly wet them or use a spoon for easier shaping.

Cook the PattiesHeat a nonstick skillet over medium heat and drizzle in some oil. Place the patties into the skillet, making sure not to overcrowd the pan. Cook for 4–5 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 74°C or 165°F).

Can I use ground chicken instead of finely chopped chicken?Yes, ground chicken works well and saves time. However, chopping the chicken gives a more rustic texture and holds moisture better.

What can I substitute for semolina?You can use breadcrumbs, oat flour, or cooked quinoa. Just adjust the quantity to get the right consistency.

Can I bake the patties instead of frying them?Absolutely. Bake at 375°F (190°C) for 15–18 minutes, flipping halfway for even browning.

How do I store leftover patties?Store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.

Are these patties freezer-friendly?Yes, shape the patties and freeze them raw with parchment paper between layers. Thaw before cooking, or cook straight from frozen by extending the cook time.

Can I make them dairy-free?Use dairy-free mayonnaise or simply omit it and add a teaspoon of olive oil or mashed avocado for moisture.

What sauces go well with these patties?Try tzatziki, garlic aioli, mustard-yogurt dip, or sweet chili sauce for dipping.

Can I serve these as sliders or in wraps?Definitely! They're great in slider buns, pita wraps, or lettuce wraps with fresh veggies.

Can I meal prep these in advance?Yes, you can prep the mixture or shape the patties a day ahead and refrigerate until ready to cook.

How do I know the patties are cooked through?Ensure the internal temperature reaches 74°C (165°F), or cut into one to check for no pink inside and clear juices.