Fresh rosemary and lemon zest make boring ground chicken into a tasty and delicious chicken patties. Perfect for a quick and easy weeknight dinner. These patties freeze well for a great prepare ahead dinner that’s ready in no time. Serve with roasted vegetables, couscous or salad. I served mine with Brussels sprouts and mashed potatoes.
Combine all the ingredients together in a large bowl with a fork. Divide into 6 patties. Coat the bottom of a skillet with oil and sear the patties for 5 -8 minutes on each side until a golden brown crust forms. The internal temperature of the patties should be 160°F.
You could also roll this mixture into appetizer size meatballs and serve with tzatziki sauce, warm pita bread, olives as part of a mezze platter. How delicious!
Adapted from thedaleyplate.
Rosemary Lemon Chicken Patties
Fresh rosemary and lemon zest make boring ground chicken into tasty and delicious chicken patties or meatballs. Perfect for a quick and easy weeknight dinner with a side of vegetables or served with tzatziki sauce in a grand mezze platter.
Perfect to make ahead and freezes well.
- 1 lb. ground chicken, white meat
- ½ cup Panko bread crumbs
- 1 egg, beaten
- 1 heaping teaspoon fresh rosemary, chopped
- zest 1 large lemon
- 2-3 cloves garlic, grated
- 1 ¼ teaspoon kosher salt prefer Diamond brand
- ½ teaspoon onion powder
- ¼ teaspoon cayenne
- ¼ teaspoon ground black pepper
Combine all the ingredients with a fork in a medium size mixing bowl. Divide and form into 6 patties.
Coat the bottom of a skillet with oil and sear the patties over medium heat for 6-8 minutes on each side until a golden crust has formed and the internal temperature reaches 160°F.
Making Mini Meatballs:
If making mini meatballs for a mezze platter, use a Tablespoon to measure uniform and bite-size meatballs, about 32. Bake at 375°F for 13-15 minutes. Broil for until golden brown, about 1 minute. Serve with tzatziki sauce, pita bread, olives and other mezze platter items.