Step 1: Prepare the Vegetables
The success of these patties lies in the preparation of the vegetables. Using the fine grating side of a box grater or the shredding disc of a food processor, grate the zucchini and carrot. Place the grated zucchini in the center of a clean kitchen towel, cheesecloth, or several layers of heavy-duty paper towels. Gather the corners and twist tightly, squeezing out as much excess water as possible over a sink or bowl. You’ll be surprised by how much liquid comes out. This step is absolutely critical; skipping it will result in overly wet patties that struggle to hold their shape and will steam rather than sear in the pan. Finely mince the yellow onion and garlic. The goal is to have all vegetable components be small and uniform, so they integrate perfectly into the ground chicken.

Step 2: Combine the Patty Ingredients
In a large mixing bowl, add the ground chicken. Break it up gently with a wooden spoon or your hands. Add the squeezed zucchini, grated carrot, minced onion, minced garlic, lightly beaten egg, Panko breadcrumbs, chopped parsley, smoked paprika, dried oregano, salt, and black pepper to the bowl.

Step 3: Mix Gently but Thoroughly
Using your hands, gently mix all the ingredients together until they are just combined. It is vital not to overmix the mixture. Overworking the ground chicken can cause the proteins to toughen, resulting in dense, rubbery patties. Mix only until you no longer see large streaks of individual ingredients. The mixture will be soft and moist, which is exactly what you want.

Step 4: Form the Patties
Lightly moisten your hands with water or a tiny bit of oil to prevent the mixture from sticking. Divide the mixture into 6 equal portions. Gently roll each portion into a ball and then flatten it into a patty that is approximately ½-inch thick and 3-4 inches in diameter. Try to make them as uniform in size and thickness as possible to ensure they all cook evenly. Place the formed patties on a plate or a parchment-lined baking sheet. If you have the time, letting them chill in the refrigerator for 15-30 minutes can help them firm up even more, making them easier to handle.

Step 5: Cook the Patties
Heat the olive or avocado oil in a large non-stick skillet or cast-iron pan over medium heat. Once the oil is shimmering, carefully place the patties in the pan, ensuring you don’t overcrowd it. You may need to cook them in two batches. Cook for 5-7 minutes on the first side, or until a deep golden-brown crust has formed. Resist the urge to press down on the patties with your spatula, as this will squeeze out the precious juices.

Step 6: Flip and Finish Cooking
Flip the patties carefully and cook for another 5-7 minutes on the second side. The patties are done when they are golden brown on both sides, firm to the touch, and the internal temperature registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the patty. This is the most reliable way to ensure they are cooked through safely without overcooking them.

Step 7: Rest and Serve
Once cooked, transfer the chicken patties to a clean plate and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the patty, ensuring every bite is moist and flavorful. Serve them warm and enjoy!