Chicken, Entree, Food, Recipes

Colorful Chicken Patties

Colorful Chicken Patties Ronit PensoThese colorful tasty chicken patties are great for summer, as they can be served warm or cold.

The addition of kale in the mix started because, despite of its known nutritional values, I still did not become a big fan of it. So I’ve decided to chop it and add it to the mixture and discovered it works great, as unlike spinach, the kale keeps its texture after cooking. The flavor also became milder, especially with all the other additions. So, on top of being very tasty, the patties are also a wonderful way to serve kale to anyone who is not that much into kale…
The sun dried tomatoes add a bit of acidity and sweetness at the same time, the olives add their saltiness and the lemon zest adds lots of fresh citrus aroma.

The patties are great on their own, on a bed of fresh salad, or served hamburger –style on a bun. They are also perfect for grilling, if you have an outdoor grill.

Note: as with any ground meat, I highly recommend buying the piece of meat and grinding it, or chopping it in a food processor, at home. This way you ensure the quality of your meat and therefore the flavor of your dish.

Makes: 20
Prep time: 25 minutes
Chilling time: 1 hour
Cooking time: 15 minutes
2.5 lbs (1.1 kg) ground boneless, skinless chicken thighs
3 cups packed chopped fresh kale (leaves only, no stems)
1/3 cup chopped moist sun dried tomatoes
2 Tbs chopped salt cured black olives
3 eggs
1 Tbs lemon zest
1 tsp salt
½ tsp freshly ground black pepper
½ tsp garlic powder
1 tsp sweet paprika
Oil for frying

1. Mix all the ingredients in a large bowl. Cover with plastic wrap and place in the fridge for about an hour – this will let the flavors blend and soften the kale.
Colorful Chicken Patties Ronit PensoColorful Chicken Patties Ronit Penso Colorful Chicken Patties Ronit PensoColorful Chicken Patties Ronit Penso
2. Cover a large work space or cutting board with plastic wrap and oil it lightly. Create 20 flat patties from the mixture.
3. Pour enough oil for shallow frying into a large pan. Heat over medium-high heat and add the patties, a few at a time. Fry until the patties are golden brown on one side and flip gently with a spatula to cook the other side. If needed, add a bit more oil to the pan, but make sure it’s hot before you add more patties.
Colorful Chicken Patties Ronit PensoColorful Chicken Patties Ronit Penso Colorful Chicken Patties Ronit PensoColorful Chicken Patties Ronit Penso
4. Cover a work space with paper towels and place the fried patties on it, to absorb excess oil.
Colorful Chicken Patties Ronit PensoColorful Chicken Patties Ronit Penso
5. Serve hot or cold. The cooked patties will keep, in an airtight container, for up to 3-4 days.

4. Cover a work space with paper towels and place the fried patties on it, to absorb excess oil.

46 thoughts on “Colorful Chicken Patties”

  1. We already love kale in all forms, so . . . BONUS! ;-> These look really good – very colorful, and a nice change from the ubiquitous cheeseburger favored by DH! He happily ate chicken in some form for almost every meal last week, so this week he gets to choose cheeseburgers again when he wants them.

    Virtual hugs,



      1. I’m sure we will love ’em! I’ll have to get out my grinder attachment for the Kitchen Aid machine! But – cheeseburgers – they rule! That’s why I am always making sandwich buns – like right now! And a cinnamon maple pecan loaf.


    1. No Anna, you are not alone in this. 🙂
      I found that mixing it with other ingredients as I have done here helps a lot. I’m still not going to have it every day of the week, but these patties were tasty enough to make them again… 🙂


  2. Ronit they look so tasty, I have to admit this is very much my kind of food, and here again my mom and her genius in the kitchen, she used to make something similar for us. I have to share this recipe too. Thank you so much, I will be making these for sure 🙂 have a lovely week, xx


  3. These patties do look good, Ronit, and a great use of kale. It really does keep its texture when cooked. And I so agree about grinding your own meat. The difference it taste and fat content is really noticeable.


    1. Thank you John! 🙂
      Yes, the quality of home grinding meat is really so much better, and with a simple grinder or food processor it doesn’t even take that long. It’s a shame so many people don’t even consider the option.


  4. I have all the ingredients but the kale. I can see a visit to the market will be on my agenda this morning as the chicken patties sound great.


  5. At first glance, I assumed the green was spinach…love that you used kale instead! I never considered the “holding up” factor in the final product. I despise how fresh spinach tends to disappear in many of my recipes and will definitely try a kale substitute in the future. In the meantime…I’ll give these chicken patties a try! These are right up my alley!


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