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Chicken and herb patties

These patties make a great light meal for dinner.

Tender chicken, flavourful herbs, and plenty of spinach for the ultimate health kick; these patties are a winner every time. The recipe calls for 1kg of chicken mince, which makes enough for about 4 people. If you’re just cooking for one though, don’t be put off. Make the full batch and freeze the leftover patties to use down the track on those days you just don’t feel like cooking, but still want something tasty! Serve them up with a side of veg or a fresh summer salad. Enjoy!


  • 1 bunch silverbeet
  • 1kg chicken mince
  • 1 cup fresh breadcrumbs
  • 2 green shallots, chopped
  • 2 sprigs dill, leaves picked
  • 1 garlic clove, crushed
  • 2 tablespoon chopped continental parsley
  • 2 tablespoon pine nuts
  • 1 teaspoon grated lemon rind
  • 1 egg, lightly beaten
  • Salt to taste
  • Pepper to taste
  • 1/4 cup olive oil
  • 1/4 cup olive oil


1. Wash silverbeet leaves to remove any grit and trim away centre white stem. Finely shred enough to fill 1 cup.

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2. Place chicken mince, breadcrumbs, shallots, dill, garlic, parsley, pine nuts, lemon rind and egg into a bowl. Add silverbeet and season with salt and pepper. Mix well until all ingredients are combined. Divide evenly into 12 portions and shape each into a rissole.

3. Heat olive oil in a large non-stick frying pan over medium heat. Cook patties, in batches for 4-5 minutes each side or until cooked through.


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