Chicken Patties With Veggies

🧂 Ingredients

• 1.2 lb ground chicken

  or chicken mince, about 500 grams
• 1 cup carrot

  1 small carrot, grated
• 1 cup zucchini

  1 small zucchini, grated
• 1/4 sun-dried tomato

  strips, finely chopped
• 1/3 onion

  grated
• 2 cloves garlic

  grated
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 egg
• 1/2 cup gluten-free bread crumbs

  or regular crumbs

Instructions

• 1 Grate the vegetables, onion and garlic and don't squeeze out the juice.
• 2 In a large bowl, combine ground chicken (mince) with the vegetables, onion,
  garlic, sun-dried tomatoes, salt and pepper and an egg. Mix through to
  incorporate.
• 3 Add the breadcrumbs and stir through. The breadcrumbs will absorb a lot of the
  excess liquid.
• 4 Sprinkle a flat tray or a cutting board with some breadcrumbs. Scoop up about
  2-3 tablespoons of the mixture (close to 1/4 cup) and form a thick, round patty.
  Place on a flat tray sprinkled with extra breadcrumbs. Repeat with the remaining
  mixture – you should make 11-13 patties. Indent the middle of the patties
  slightly using your fingers or the back of the spoon (see tips above and the
  photos). This will stop the patties from puffing up when cooking.
• 5 Sprinkle the top of the made patties lightly with extra breadcrumbs.
• 6 Heat about 2 tablespoons of oil in a large skillet or frying pan over medium
  heat. Add the patties without overcrowding the pan too much. Cook for 3.5-4
  minutes, then flip and cook for 2 minutes on the other side.
• 7 Transfer the plate and rest for a few minutes, allowing all the juices to flow
  and settle through the patties.

Nutrition Info