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  • 1 lb. lean ground chicken (I use 90% lean)
  • 1 medium zucchini, grated and squeezed well of excess moisture (should be about 1/2 cup after squeezed out)
  • 1 clove garlic, minced
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional; see notes)
  • 1 1/2 tablespoons canola oil or coconut oil

  1. Combine all ingredients (except oil) and stir until just combined. The mixture will be wet. 
  2. Form into small patties, about 1 1/2 inches wide, and place on a plate. It should be about 1/4 cup of the mixture for each patty. 
  3. Heat oil in a large skillet over medium-high heat. 
  4. Add patties, working in batches if necessary, and cook over medium-high heat for 5-6 minutes, then flip and finish cooking, another 4-5 minutes, until chicken is cooked through. Add extra oil or turn down heat if they are cooking too quickly or if you are doing more than 1 batch. 
  5. Serve and enjoy!

  • I use ground chicken but you could substitute ground turkey if you prefer. 
  • I use the small size of my grater to grate the zucchini so the spreads are fairly small and get well incorporated into the patty mix. 
  • These are just a tad bit spicy, with a subtle heat at the end. You can adjust the amount of cayenne to suit your tastes or leave it out altogether. 
  • Ways to serve these chicken patties: with a dip (BBQ sauce, honey mustard, hummus, Ranch, etc.), in a lettuce or regular wrap or pita pockets, as sliders with toppings, on a salad or with eggs for breakfast.

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