Rosemary Lemon Chicken Patties

Recipe by Julia Gibson

Ingredients

13

Time

45m

Ingredients

Serves 04

Instructions

  1. 1

    Make Patties: Gently mix ground chicken, rosemary, lemon zest, 3 minced garlic cloves, cayenne pepper, paprika, 1 teaspoon salt and a few cracks of fresh pepper, until just combined. Do not over mix. Form into 4 patties. Heat 1-2 Tablespoons olive oil in a fry pan over medium heat. Cook patties until golden brown, about 5-8 minutes per side.

  2. 2

    Meanwhile, steam the cauliflower in a large pot and heat 1 Tablespoon olive oil in another large fry pan over medium-low. Add the shallots and 1 minced garlic clove, sautéing until the shallots become translucent, about 5 minutes. Then add the swiss chard stems and sauté for another 5 minutes. Add the swiss chard leaves, season with salt and pepper and sauté until bright green and wilted.

  3. 3

    Once the cauliflower is tender, add it and the butter and milk to a high-powered blender or food processor, blending briefly until smooth. Season with salt and pepper to taste.

  4. 4

    Divide cauliflower mash between four plates, topping with sautéed swiss chard and a chicken patty. Season with fresh salt and pepper and serve with a wedge of lemon.

  5. 5

    Notes: You can add more or less cayenne depending of spice level preference. Add 1-2 cloves of minced garlic to the cauliflower mash. You can do half potatoes and half cauliflower for the mash if wanting more carbs.

Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.

Group
Subscribe for updates

By clicking "submit", you’re consenting to our email newsletter with cooking content and information on products. You may withdraw your consent at any time.