Stuffed Chicken Kiev Patties

🧂 Ingredients

• 2 cloves garlic

  minced or grated
• 50 g salted butter

  cut into cubes (2 oz.)
• 2 tablespoons chopped parsley
• 700 g ground chicken

  mince, breast & thigh meat if making your own (1.5 lbs.)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder
• Oil for cooking

  avocado, olive oil, coconut

Instructions

• 1 Bring the butter to room temperature, soft enough to mash easily with a fork.
  Add minced or grated garlic and parsley and mash until smooth and well mixed.
  Place the bowl back in the fridge to bring it back to cold and a more solid
  texture.
• 2 Mix the ground chicken with salt, pepper and onion powder in a bowl. Use your
  hands to combine the mixture. Set aside.
• 3 Make a flat meat patty and place a dollop of cold butter in the middle (about a
  teaspoon). Fold the patty in half over the butter and join the edges. Then shape
  into a round shape and flatten slightly. Continue with the remaining mix.
• 4 In a large frying pan, heat 2 tablespoons of cooking oil of choice over
  medium-high heat. Add the patties and cook for about 5-6 minutes on each side.
  As you cook the patties, some of the garlic butter will ooze out into the pan.
  Use a spoon to baste the meat with the cooking pan juices/fat a few times.
• 5 Once golden brown, remove the patties to a plate and let them rest for a couple
  of minutes before serving.

Nutrition Info