Combine the Filling Ingredients: In a large mixing bowl, combine the chicken mince, softened cream cheese, finely chopped chives, garlic powder, onion powder, salt, and black pepper. Use your hands or a wooden spoon to mix everything together until it's just combined. Be careful not to overwork the mixture, as this can make the patties tough.

Chill the Mixture: Cover the bowl with cling film and place it in the refrigerator for at least 15-20 minutes. This step is crucial! It helps the mixture firm up, making the patties much easier to shape and preventing them from falling apart during cooking.

Shape the Patties: Once chilled, divide the mixture into 8 equal portions and shape them into round, slightly flattened patties, about 2cm thick. I find that using a spring-loaded ice cream scoop helps to create uniform portions.

Set Up Your Breading Station: Prepare three shallow dishes. Place the plain flour in the first, the beaten eggs in the second, and the Panko breadcrumbs in the third. Season the flour with a pinch of salt and pepper.

Coat the Chicken Patties: Working one at a time, dredge a patty in the flour, shaking off any excess. Next, dip it into the beaten egg, ensuring it's fully coated. Finally, press the patty firmly into the Panko breadcrumbs, turning it over to coat all sides completely. Place the coated patty on a clean plate and repeat with the remaining patties.

Fry the Patties: Heat the vegetable oil in a large, non-stick frying pan or skillet over a medium heat. Once the oil is shimmering, carefully place 4 patties in the pan, leaving space between them.

Cook Until Golden: Fry for 5-7 minutes on each side, until the coating is a deep golden brown and the chicken is cooked through. The internal temperature should reach 74°C (165°F). You can check that your chicken is cooked safely with guidance from the Food Standards Agency. Remove the patties from the pan and let them drain on a wire rack. Repeat with the remaining 4 patties, adding a little more oil if needed.