The Neutron Chef

Minced Chicken Patties with Creamy Dill Sauce

I bought random ingredients at Cold Storage one day and came up with this random dish. The herb-infused cream sauce flavours the mildly savoury chicken patty rather well 🙂


About 200g of Minced Chicken Meat (Enough to make 3 patties as shown in the photograph)

1 Egg

Marinade (1 tablespoon of Oyster Sauce, 1 teaspoon of oil, 1 teaspoon of Light Soy Sauce, 1 teaspoon of sugar, 1 tablespoon of flour)

Sauce (4 tablespoons of Light Cream, 2 tablespoon of water, a sprinkle of dill leaf tips, a pinch of salt and sugar for flavouring)


1) Mix the marinade with the minced chicken meat evenly.

2) Leave the mixture in the fridge for at least 15 mins for the meat to absorb the flavouring

3) Take the mixture out from the fridge and beat the egg in. If you find that the mixture is too watery, add a small amount of flour to thicken it. Be warned that adding too much flour will soften the texture of the patty. It is fine as long as the mixture can keep it’s shape for about 10 seconds.


1) Heat the pan with oil for 1 minute on high heat, then switch to low heat. Divide the mixture into 3 and shape them into ovals. Place them slowly into the pan.

2) Once you find that the base of the patty is solid enough (about 1 min later), flip the patties over. After 1 minute, flip the patties over again. Repeat the flipping until the patties are nicely browned. The whole process should take no more than 5 minutes to prevent overcooking. Serve the patties on a plate and taste.

3) Heat another pan (without oil) on low heat for 15 secs. Add the light cream and water and stir while you add the dill leaf-tips. Remove from heat after 30 secs or until the sauce smells good! Flavour accordingly to the taste of your patties (If you find them too salty, do not flavour your sauce at all; likewise if you find the patties too bland, feel free to add a decent amount of salt to the sauce BUT do not )


1) Besides chicken, pork and beef should work equally well.

2) This Creamy Dill Sauce is on the watery side, so if you are looking for a thicker cream sauce you can replace light cream with heavy cream and/or add an egg yolk to the sauce.

This entry was published on January 3, 2012 at 11:52 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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