- 1 pound ground chicken, or turkey
- 1 medium zucchini, grated and squeezed well of excess moisture (should be about 1/2 cup after squeezed out)
- 1 clove garlic, minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, optional
- 11/2 tablespoons canola, or coconut oil
Combine all ingredients (except oil) and stir until just combined. The mixture will be wet.
Form into small patties, about 1 1/2 inches wide, and place on a plate. It should be about 1/4 cup of the mixture for each patty.
Heat oil in a large skillet over medium-high heat.
Add patties, working in batches if necessary, and cook over medium-high heat for 5-6 minutes, then flip and finish cooking, another 4-5 minutes, until chicken is cooked through. Add extra oil or turn down heat if they are cooking too quickly or if you are doing more than 1 batch. Serve and enjoy!
Notes: I use the small size of my grater to grate the zucchini so the spreads are fairly small and get well incorporated into the patty mix. These are just a tad bit spicy, with a subtle heat at the end. You can adjust the amount of cayenne to suit your tastes or leave it out altogether. Ways to serve these chicken patties: with a dip (BBQ sauce, honey mustard, hummus, Ranch, etc.), in a lettuce or regular wrap or pita pockets, as sliders with toppings, on a salad or with eggs for breakfast.