Rosemary Lemon Chicken Patties
I have received some great feedback from people who have tried this recipe after seeing it on Instagram. It’s so easy and it should probably be on my website too, so here goes :) If you can, I highly recommend using fresh rosemary instead of dried to really lift the flavor. Though I find sour cream to be a great binder and a wonderful ingredient in my keto kitchen, it can be substituted with plain yogurt or plain coconut yogurt - I would use slightly less so that the mixture isn’t too wet. Make a double batch and meal prep on a Sunday for the rest of your work week :) Here are the glass containers that I use to prep my meals.
Prep Time: 5 minutes | Cook Time: 15-20 minutes | Serves: 4
1lb ground chicken (white or dark, but darker meat will take slightly longer)
2 tablespoons sour cream
1 heaped teaspoon chopped fresh rosemary
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper
2 teaspoons fresh garlic paste (Or mince 2-3 large cloves very finely)
Zest of 1 medium sized lemon
2 tablespoons chopped chives
Optional but highly recommend: 1-2 teaspoons preserved lemon paste like this one from New York Shuk.
Combine all ingredients in a medium-sized bowl and gently mix until everything is evenly distributed. Do not overwork to promote a better texture.
Heat some olive oil in a skillet over medium high heat and divide chicken mixture into four equal parts. Flatten gently to form patties, then sear for 5-8 minutes per side or until internal temperature reaches 160F.
Serve Immediately with your favorite side dish. My preferred sides are green vegetables like collards and this Double Parmesan Mashed Cauliflower.