After a quick work trip to San Francisco, I am back and with a recipe that I love. I have never been a red meat girl (it breaks Q’s heart). I will gladly chose fish or chicken over a steak and on a rare occasion I will eat a burger. But chicken gets boring after a little while. When my mom and I made these coriander chicken patties for dinner the other night, I instantly fell in love with their flavor, sort of a Moroccan chicken.
We paired these patties with a simple salad (baby romaine lettuce, pomegranate seeds, pistachios and oranges) and topped it with a pomegranate vinaigrette (recipe to come). The combination was light and the meal was super healthy (greens and chicken is the way to go right?). I like this recipe for an alternative choice to a burger at a red meat heavy BBQ. I would easily put these on a bun and enjoy, but just keep in mind the patties are more like the size of a slider than a burger, so make sure to grab some small buns!
Coriander Chicken Patties
Makes 16 patties
- 1 pound ground chicken (dark meat)
- 1 small shallot, finely chopped
- 5 mint leaves, finely chopped
- 1/2 bunch cilantro, trimmed from stems and finely chopped
- 2 teaspoons freshly grated ginger root
- 2 cloves of garlic, minced
- 1 tablespoon Pomegranate Molasses
- 1 teaspoon Garam Masala
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 egg white
- 1 teaspoon olive oil
- Preheat oven to 350 degrees.
- In a medium bowl. combine all of your ingredients except the olive oil and mix well using your hands (the easiest way).
- Separate meat into 16 1-ounce balls and with your hands, form them into round patties.
- Heat a nonstick griddle on high and add your olive oil. Heat until oil glistens and add patties to the griddle. Cook for 3-4 minutes and flip patties. Cook for an additional 3-4 minutes until both sides are golden.
- Transfer patties to a baking sheet and bake for 10 minutes or until cooked through.
- Serve warm on a bun on over a simple salad.
Adapted from 2BeStatisfied