Lemon-Dill Chicken Cakes

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 8 servings
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2 1/2 cups shredded rotisserie chicken, finely chopped

1/4 cup panko, plus more for coating

1/4 cup mayonnaise

1 large egg

2 tablespoons chopped fresh dill

1 tablespoon Dijon mustard

1/2 teaspoon grated lemon zest, plus wedges for serving

Kosher salt and freshly ground pepper

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil


  1. Combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest and 1/2 teaspoon each salt and pepper in a bowl. Gently form into eight 3/4-inch-thick patties, then freeze until firm, about 10 minutes.
  2. Sprinkle some panko on a plate. Coat the patties on both sides in the panko, pressing gently to adhere.
  3. Heat the butter and olive oil in a large skillet over medium-high heat. Add the patties and cook until golden, 3 to 4 minutes per side. Transfer to paper towels to drain and season with salt. Serve with lemon wedges. 
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