Mushroom & Spinach Chicken Patties

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As of late I’ve been missing foods like falafel, baba ganoush, tabouli… see a theme here? All the delicious Mediterranean treats that are grain, legume or nightshade based. I miss the mix of flavors & textures, the zest of lemon- but most of all how satisfying they are. With this thought floating around my consciousness I labored in the kitchen doing meal prep & cooking for a new AIP client. The result was a array of equally clean, complex & fresh meals! These patties among them.

Extraordinarily simple to make, with just one extra step to really make them pop, the protein patties are perfect for parties with a yummy aioli, a top a salad or even on your breakfast plate.

 

Mushroom & Spinach Chicken Patties
Yields 5
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
260 calories
7 g
97 g
16 g
22 g
4 g
148 g
108 g
1 g
0 g
12 g
Nutrition Facts
Serving Size
148g
Yields
5
Amount Per Serving
Calories 260
Calories from Fat 146
% Daily Value *
Total Fat 16g
25%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 97mg
32%
Sodium 108mg
4%
Total Carbohydrates 7g
2%
Dietary Fiber 1g
2%
Sugars 1g
Protein 22g
Vitamin A
11%
Vitamin C
10%
Calcium
2%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1lb Ground Organic Chicken
  2. 7 cremini mushrooms
  3. 1 cup fresh spinach
  4. 3 garlic cloves
  5. 2 oz lemon juice
  6. 1/4 tsp lemon zest
  7. 2 tbsp tapioca starch
  8. 2 tbsp coconut flour
  9. 2 tbsp olive oil
  10. salt + pepper to taste, I use about a tsp each
Instructions
  1. Peel your garlic & dice it with the mushrooms.
  2. Heat a skillet with 1 tbsp olive oil.
  3. Once hot add in mushrooms & garlic.
  4. Cook stirring often until mushrooms are tender, then add in spinach and stir a few times until wilted.
  5. Remove from heat and transfer sauteed veggies to food processor.
  6. Pulse with 1 tbsp olive oil, lemon juice & zest.
  7. Set aside until cooled.
  8. In a large bowl mix ground chicken, salt, pepper & tapioca starch.
  9. Add in cooled vegetable mix and coconut flour.
  10. Mix well.
  11. Let sit for a few minutes.
  12. The mix should be moist but without any pooling fluid.
  13. Shape 5, 4oz patties.
  14. In the same skillet where you cooked the mushroom & garlic, heat a little oil.
  15. Place patties in skillet with enough room to flip them.
  16. They will be too delicate for tongs, you will need to use a spatula.
  17. Cook on medium heat until golden brown on the bottom & flip- repeat.
  18. Internal temp should be 174F.
  19. Serve hot or store for awesome food prep!
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calories
260
fat
16g
protein
22g
carbs
7g
more
The Castaway Kitchen http://thecastawaykitchen.com/
chickenpatties

 

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