Bacon-wrapped Chicken Patties

clock 30 minutes + 25 minutes bowl Serves 24


  • 400g chicken mince
  • 1 Tbsp finely chopped chives
  • 2 Tbsp finely chopped Italian parsley plus extra, for garnish
  • 1 celery stalk, chopped finely
  • 1 clove garlic, crushed
  • 1 tsp finely grated lemon rind
  • 2 Tbsp breadcrumbs
  • 1/4 cup finely grated parmesan cheese
  • 1/4 cup mayonnaise
  • 6 rashers streaky bacon
  • Oil, for frying
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How to Chop Herbs


  • 1. Combine chicken mince, herbs, celery, garlic, lemon rind, breadcrumbs, cheese and mayonnaise in a medium-sized bowl.

  • 2. Shape heaped tablespoons of mixture into patties and place on a baking tray lined with baking paper. Freeze for 30 minutes.

  • 3. Meanwhile, cut each bacon rasher in half crossways then cut each half into two thin strips.

  • 4. Remove patties from freezer, wrap a strip of bacon around each patty and secure with a toothpick.

  • 5. Heat oil in a large frying pan on high. Cook patties until browned all over and cooked through.

  • 6. Remove toothpicks, garnish with parsley and serve immediately.

  • Tip:

  • Patties can be prepared a day ahead and kept covered in the refrigerator until ready to cook.


  • • Energy 528Kj • Protein 10g • Total Fat 9g • Saturated Fat 2g

  • • Carbohydrates 2g • Sugars 1g • Sodium 208mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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