Spicy Mediterranean Chicken Patties – Paleo


Kyle Deneke

May 12, 2011

1 pound ground dark-meat chicken
1 large egg
1/2 a zucchini, finely minced (this is acting as a binder in place of breadcrumbs so the finer you chop, the better)
1/4 cup finely chopped onion
1/4 cup chopped parsley (if you don’t have fresh parsley sprinkle in a little dried italian seasoning or any dried italian herbs – basil, oregano, rosemary, etc)
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon cayenne pepper (if you don’t like heat, you might want to do less cayenne)
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cumin
3 Tbsp olive oil (EVOO)

Heat 1 tbsp of EVOO in a skillet over medium heat. Saute zucchini for about 3 minutes. Heat broiler, with rack in highest position. In a large bowl combine chicken, eggs, zucchini, onion, parsley, garlic, salt and spices. Use a fork to mix gently until well blended. Line a rimmed baking sheet with foil and drizzle with 1 tbsp EVOO. Divide mixture into 6 equal sized patties and place on baking sheet.

Drizzle 1 tbsp of EVOO over the patties. Broil until lightly browned about 4-6 minutes. Flip and cook until cooked through, another 4-6 minutes.

I like to service these in a lettuce wrap with tomato, cucumber and shredded carrots. If you are not doing strict paleo they are really delicious with homemade Tzatziki sauce.

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