Herbed Chicken Patties

These homemade herbed chicken patties are something TRULY special. They’re crispy on the outside, meaty on the inside, and packed full of fresh herbs and delicious flavor. They’re great for fall & are an amazing “turkey” substitute for thanksgiving.

I used The Abbot’s Butcher Premium Chopped Chicken for this dish, because it works PERFECTLY for this & adds so much amazing flavor to the dish. Plus its so easy to cook up, and is made with actual whole food ingredients so it’s a plant based alternative I don’t feel bad about eating regularly. They’re sold all over Los Angeles, but also are carried through a few online vendors that ship nationally as well. You can find all of the information on their website & Instagram! 

In a food processor, add your chopped chicken, fresh rosemary & thyme, flour, flax eggs, lemon juice, and salt / pepper to taste. Pulse until a “dough” forms. Shape it into whatever shapes you want! I usually just do round patties, but you can make them more of a cutlet shape, really whatever you want! Wrap in parchment paper and place in the fridge for at least 10 minutes to allow them to set up a bit.

Once they’ve rested a little, add about 3-4 tablespoons of olive oil into a skillet over medium heat. Add in a few chicken patties at a time (I usually do 2 at a time), and cook for 3-5 minutes per side or until crisp and golden brown. Flip and do the same. Serve them up on a sandwich, in a burger, on a salad, or as a turkey substitute for thanksgiving!

And that’s it! SUPER easy chicken patties! This is amazing for the holidays, or honestly any time during the next couple months. Big thanks to the Abbot’s Butcher for working with me on this recipe, their chicken really adds some amazing flavor to the dish. Make sure to tag me on Instagram @plvntfood or #plvntfood if you make this, so I can see & share your recreations! Love y’all from the bottom of my cold little heart.

Herbed Chicken Patties

These VEGAN Herbed Chicken Patties are perfect for sandwiches, burgers, or even a "turkey" substitute for thanksgiving.

Prep Time 5 minutes
Cook Time 10 minutes
Author PLVNTFOOD by Chef Brianna Gallo


  • 1 package Abbot's Butcher Chopped Chicken
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • 3 flax eggs 3 tbsp ground flaxseed & 6 tbsp water, mixed and let to sit for 10 minutes
  • 1/4 cup all purpose flour
  • 1-2 tbsp lemon juice
  • salt / pepper to taste


  1. In a food processor, add one package of Abbot’s Butcher Chopped Chicken, 1 tbsp of fresh rosemary, 1 tbsp of fresh thyme, salt / pepper to taste, 3 flax eggs (3 tbsp ground flaxseeds & 6 tbsp water, mixed & set aside for 5 minutes), 1⁄4 cup flour, and a small squeeze of lemon.

  2. Process the ingredients until a “dough” forms, shape it into whatever size patties you want, wrap in parchment paper and place in the fridge for 10 minutes.
  3. In a skillet over medium heat, add 4 tbsp of olive oil, and 2 chicken patties at a time. Cook for 3-5 minutes per side, until they’re golden brown. Use in sandwiches, as a burger, on salads, as a “turkey” substitute for thanksgiving, etc.

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