Zucchini and Chicken Patties with Coriander Sauce
Healthy and flavorful zucchini and chicken patties served with a refreshing coriander sauce.
Equipment
- 1 Large Bowl
- 1 Frying Pan
- 1 Food Processor (optional) For the sauce
Ingredients
For the Patties:
- 1 lb Ground Chicken Breast Lean
- 2 medium Zucchinis Grated and excess moisture squeezed out
- 0.5 cup Rolled Oats Uncooked
- 1 large Egg
- 2 cloves Garlic Minced
- 0.25 cup Fresh Parsley Chopped
- 1 tsp Dried Oregano
- Salt and Pepper To taste
For the Coriander Sauce:
- 1 cup Fresh Coriander Leaves Packed
- 0.25 cup Greek Yogurt Plain, non-fat
- 2 tbsp Lime Juice Freshly squeezed
- 1 clove Garlic Minced
- 0.25 tsp Salt
- 2 tbsp Water To thin sauce if needed
Instructions
- In a large bowl, combine the ground chicken, grated zucchini (squeeze out excess moisture first), rolled oats, egg, minced garlic, chopped parsley, dried oregano, salt, and pepper.
- Mix all ingredients thoroughly until well combined.
- Form the mixture into 4 equal-sized patties.
- Heat a non-stick frying pan over medium heat. You may add a small amount of olive oil or cooking spray if desired.
- Place the patties in the pan and cook for about 6-8 minutes on each side, or until they are cooked through and golden brown.
- While the patties are cooking, prepare the coriander sauce. In a food processor or blender, combine the fresh coriander leaves, Greek yogurt, lime juice, minced garlic, and salt.
- Blend until smooth. If the sauce is too thick, add 1-2 tablespoons of water to reach your desired consistency.
- Serve the zucchini and chicken patties hot, topped with the coriander sauce. Enjoy!
Notes
For a spicier sauce, add a pinch of chili flakes. Patties can be baked at 375F for 20 minutes instead of pan-frying.