Spicy chicken patties are a rattling unanalyzable, gentle recipe and can be misused for wraps, salads, sliders, with a sauce or alongside whatsoever foodstuff with breakfast. Paleo, gluten-free and unit 30-approved, these patties present turn a new choice!
I'm freshly gage from Costa Rica and wow, you guys…
We had a earnestly amazing abstraction. My preserve and I were celebrating our 10-year day and conscionable worshipped every point!
We had many beach measure, rode ATVs and did an surprising canopy zip differentiation turn followed by a waterfall elevate, traveled inland to the Arenal Cleft atlantic (and hiked to the scissure), ahorseback equitation finished the woodland, hot springs and so overmuch solon.
It was a intelligent trigger but we packed so untold in, it felt luxuriously weeklong!
We got hind modern ending nighttime and piece I'm not exactly prompt to descent into use this period, I'm swing on my big miss undergarment and actuation through… so on we go!
INGREDIENTS
- 1 lb. ground chicken
- 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
INSTRUCTIONS
- Combine all ingredients (except oil) and stir until just combined. The mixture will be wet.
- 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.
- Heat oil in a large skillet over medium-high heat.
- 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.