Healthy does not have to be boring. From the ingredients used to the method of cooking them, these incredibly rich in flavour patties just have to be ‘good’ for you.
Have a look below at the full recipe and don’t forget that you can always print it.
Here you can find more of my Chicken Recipes
Chicken Patties with Veggies
- 2 Chicken Fillets , from an hour-long boiled chicken, shredded and chopped
- 2 Chicken Drums , from an hour-long boiled chicken, de-boned, shredded and chopped
- 2 Chicken Legs , from an hour-long boiled chicken, de-boned, shredded and chopped
- 2 Chicken Wings , from an hour-long boiled chicken, de-boned, shredded and chopped
- 400 g boiled Chickpeas , canned, well rinsed
- 200 g White Quinoa
- 100 g Feta , crumbled
- 2 Carrots , shredded
- 100 g Sweet Corn , frozen
- 100 g Peas , frozen
- 1 cup Breadcrumbs
- 2 long horn red Peppers Florinis , or normal red Bell peppers, pre-roasted jarred, deseeded and chopped,
- 1 large Leek , white part and a bit of green, lengthwise halved, quartered and thinly sliced
- 6 Eggs
- 100 ml Vegetable Broth
- 9 tbsp EVOO , Extra Virgin Olive Oil
- 1 cup fresh Parsley , leaves picked and roughly chopped
- 3 tbsp Worcestershire Sauce
- 3 tbsp Soy Sauce , flavoured with Bonito
- 3 tbsp White Wine Vinegar
- 1 ½ tbsp Sumac
- 3 tbsp Zaatar
- 1 tbsp Sea Salt
- 1 tsp freshly ground Black Pepper
- Put a medium sauté pan on low heat and when hot add 2 tbsp of oil. Wait for 30 seconds and add the leeks along with ½ tsp of salt. Cook for about 5’ until leeks have softened and keep aside.
- Put a medium pot on high heat filled with water. Add the quinoa and bring to a boil. Then simmer for about 12’, remove from the heat and drain. Keep aside.
- Place the same pot on high heat, again filled with water and once it boils add the sweet corn and the peas. Cook for 3’, remove from the heat, drain and keep aside.
- Take a large mixing bowl and add the chickpeas and lightly press them with a potato masher or with a large fork. You want to break the chickpeas but not to completely mash.
- Add to the bowl the chicken, quinoa, feta, carrots, sweet corn and peas, breadcrumbs, red peppers, leeks, eggs, parsley, Worcestershire and soy sauce. Pour the broth the vinegar along with 4 tbsp of oil and season with the sumac, zaatar, remaining salt and pepper. Using your hands mix well until well combined. Cover with plastic wrap and refrigerate for 1-2 hours for the flavours to come together and so that the patties bind a bit.
- When ready to cook, take from the refrigerator 10’ beforehand and use your palms to create the patties from a bit larger to a golf size ball and place them in an oven proof dish that has been lightly brushed with olive oil. Press them down with a spatula to create 2cm patties.
- In the meantime, turn the oven to Max degrees with the broiler/grill and air on, rack set to about 10cm away from the elements of the broiler. Allow to heat up and place the dish with the patties inside the oven cooking for about 7’ aiming for a golden colour. Remove from the oven, flip the patties and cook for about 5’ more, again aiming for a golden colour. Repeat for the remaining patties or freeze the mixture to be used next time.
- Remove the patties from the dish and serve either on their own or in toasted buns (or pitta bread) with potato salad and a sauce of your choice like red pepper sauce.