Chicken Zucchini Patties

Topped with a creamy cilantro sauce, these zucchini chicken patties are delicious and healthy. Not only that, but they are gluten free and easy. Swap out the chicken for turkey and add a bit of heat with ½ a diced jalapeño.

  • 1 lb Ground chicken
  • 2 med Zucchini (1½ cups shredded)
  • 2 cloves Garlic, minced
  • 2 tbs Green onion, chopped
  • ½ tsp Salt and pepper, each
  • 2 tsp Olive oil
  • 1 cup Fresh cilantro
  • 2 cloves Garlic
  • ⅓ cup Mayonnaise
  • 1 tbs Cottage cheese
  • 1 tbs White vinegar

1. Combine cilantro, garlic, mayonnaise, cottage cheese and vinegar in a food processor or blender until combined. Add salt and pepper to taste, then let the mixture rest in the fridge to thicken while you make the patties.

2. Grate zucchini and place on a paper towel. Sprinkle with a pinch of salt, roll in paper towel and squeeze to remove excess moisture.

3. In a large bowl add zucchini, chicken, garlic, onion, salt and pepper. Mix together and form into 6, 3-inch patties.

4. Over medium heat, add olive oil to a large nonstick or cast-iron skillet. Place patties in skillet and cook 4 minutes on each side until browned and cooked through. If not quite cooked through but getting too brown, place in the oven at 350° for 2 minutes.

5. Serve warm with sauce on top or for dipping.

Serves 3-5 | Time to Table 20-25 mins