Chicken Patties with Herb and Garlic Butter

Dice the onion and sauté gently in butter over low heat until golden, then let it cool.

Combine the minced meat with the cooked onion, milk-soaked bread, salt, spices, and crushed ice.

Mix thoroughly and knead the meat mixture until white protein strands form, about 7-10 minutes.

Cover the meat mixture tightly with plastic wrap and chill in the refrigerator for at least an hour (or overnight).

Wet your hands and shape the patties, enclosing a piece of herb and garlic butter in the center of each.

Pan-fry the patties over medium heat on both sides until a golden crust forms.