Chicken Patties Mediterranean (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 teaspoon dried oregano
02 -
1/2 teaspoon paprika
03 -
1 tablespoon garlic, minced
04 -
1/2 cup breadcrumbs or a gluten-free option
05 -
1 medium onion, diced
06 -
3 tablespoons olive oil, separated
07 -
1/4 cup Greek yogurt
08 -
1 teaspoon ground cumin
09 -
2 tablespoons fresh dill, minced
10 -
1/4 teaspoon ground black pepper
11 -
1/2 teaspoon salt
12 -
1 lb ground chicken
13 -
1 tablespoon fresh lemon juice
14 -
1 cup baby spinach, finely chopped
# Instructions:
01 -
In a big pan, warm up 2 tablespoons of olive oil on medium heat. Toss in the onion and garlic, stirring for about 2–3 minutes until they soften and just start to get color. Add the spinach, stir for another minute until it shrinks down, then let it cool for 5 minutes.
02 -
Dump the ground chicken, breadcrumbs, dill, yogurt, lemon juice, oregano, paprika, cumin, salt, and pepper into a bowl. Stir in the spinach-onion mixture once it has cooled, mixing everything just until combined.
03 -
Divide the mixture into 12 evenly sized pieces and shape them into patties. Cover and chill in the fridge for half an hour so they can firm up.
04 -
Add the other tablespoon of olive oil to a skillet on medium heat. Cook the patties a few at a time for 3–5 minutes per side until they're golden and cooked through. They should hit 165°F inside.
05 -
Serve them hot alongside sides like tzatziki, rice pilaf, or your favorite veggies.
# Notes:
01 -
Keep leftovers: Pack them in an airtight box and store in the fridge for up to 3 or 4 days.
02 -
Reheat: Warm them back up in the microwave, in a skillet, or using an air fryer.
03 -
Freeze ahead: Wrap uncooked patties one by one in plastic, freeze for up to 2 months, and defrost overnight before cooking.
04 -
Air fryer tip: Fry them at 375°F, flipping halfway, for about 13–15 minutes until brown and cooked through.