Deliciously simple and packed with vegetables, these mini chicken patties are a great addition to your BBQ line-up.
|1||Package Maple Leaf Prime Naturally® Ground chicken|
|1||Small zucchini, grated|
|1||Small carrot, grated|
|1||Small onion, grated and excess liquid drained|
|¼ cup||(60 mL) Dried Italian style breadcrumbs|
|2||Cloves garlic, minced|
|1 tsp||(5 mL) Dried thyme|
|Salt and pepper|
|1||Large egg, lightly beaten|
|1 tbsp||(15 mL) Olive oil|
|8 oz||(225 g) Snow peas, blanched|
|4 cups||(1 L) Baby arugula (may substitute mixed baby greens)|
|8||Large green onions, halved|
|4 tbsp||(60 mL) Fresh lime juice|
|1/3 cup||(80 mL) Good quality olive oil|
|Salt and pepper, to taste|
|1 tsp||(5 mL) Granulated sugar|
|1 tbsp||(15 mL) Whole grain mustard|
|1||Fresh lime, thinly sliced; to garnish|
COMBINE all ingredients for chicken patties except olive oil. Mix well. Form mixture into nine equal patties. Wet your hand slightly to prevent sticking.
HEAT oil in a large skillet over medium-high heat. Cook patties 3-4 minutes per side or until golden brown and the internal temperature has reached 165°F (74°C).
COMBINE snow peas, arugula and onions in a large bowl. In a separate small bowl whisk together lime juice, olive oil, salt, pepper, sugar and mustard. Drizzle over salad and toss to coat.
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