2Chicken Fillets, from an hour-long boiled chicken, shredded and chopped
2Chicken Drums, from an hour-long boiled chicken, de-boned, shredded and chopped
2Chicken Legs, from an hour-long boiled chicken, de-boned, shredded and chopped
2Chicken Wings, from an hour-long boiled chicken, de-boned, shredded and chopped
400gboiled Chickpeas, canned, well rinsed
200gWhite Quinoa
100gFeta, crumbled
2Carrots, shredded
100gSweet Corn, frozen
100gPeas, frozen
1cupBreadcrumbs
2long horn red Peppers Florinis, or normal red Bell peppers, pre-roasted jarred, deseeded and chopped,
1large Leek, white part and a bit of green, lengthwise halved, quartered and thinly sliced
6Eggs
100mlVegetable Broth
9tbspEVOO, Extra Virgin Olive Oil
1cupfresh Parsley, leaves picked and roughly chopped
3tbspWorcestershire Sauce
3tbspSoy Sauce, flavoured with Bonito
3tbspWhite Wine Vinegar
1 ½tbspSumac
3tbspZaatar
1tbspSea Salt
1tspfreshly ground Black Pepper
Instructions
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.