These 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
Ingredients:
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.
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.
4. Cover a work space with paper towels and place the fried patties on it, to absorb excess oil.
5. Serve hot or cold. The cooked patties will keep, in an airtight container, for up to 3-4 days.
So pretty, I love all the colors.
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Thank you Suzanne! 🙂
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What a great idea – so colorful and healthy too! Love these cutie patties 🙂
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Thank you Indu! 🙂
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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,
Judie
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Thank you! 🙂
They are really tasty, and lighter, with all the additions. Not that there’s anything wrong with a good cheeseburger! 🙂
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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.
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Sounds goooood! 🙂
Bon appetit! 🙂
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Chicken and kale plus sundries tomatoes sound as an amazing combination!
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Thank you! It did come out very tasty. 🙂
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Looks like a lot of work 😉 But I mean also so worth it!
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It’s really not that much work. You can also chop everything in a food processor, to make it even faster. 🙂
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I’ve never really been a fan of kale either. I am so relieved I’m not the only one! Haha. These look delicious and colourful, though. I might give kale a second chance 🙂
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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… 🙂
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They look fab 🙂
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Thank you Elaine! 🙂
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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
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Thank you Marta! 🙂
I hope you’ll make the patties and enjoy the results.
Looking forward to your post about your mother’s recipe. 🙂
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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.
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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.
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Very colorful and delicious looking patties 👍
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Thank you! 🙂
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They look amazing, too good to eat! 🙂
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Thank you Yana! 🙂
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Yummy!
Flora
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Thank you Flora, they were indeed very yummy! 🙂
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They look very delicious. I love the addition of lemon zest, olives and sun dried ingredients, my favourite ingredients!
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Thank you Liz! 🙂 These are my favorite ingredients as well – they add so much flavor and color.
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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.
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Thank you Karen! 🙂
I hope you’ll find kale and will enjoy the results. I’ll be happy to hear your comments. 🙂
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Having trouble with LIKE button on my phone!
Like this & gotta share it on Facebook
😀
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Thank you Dawn! 🙂
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😀 my pleasure. Thanks for sharing good dishes
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🙂
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These are beautiful. I sneak deep greens into everything.
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Thank you! Yes, sneaking the greens is a nice and tasty way to consume more. 🙂
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They ARE colorful. I love the look of them.
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Thank you! 🙂
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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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Thank you Nancy. 🙂 I have to say I’m still not a kale fan on it’s own, but here it works very well, definitely better than spinach. I hope you’ll make and enjoy these.
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I might add red capsicum to this. I’m a capsicum-oho lick and use it most things.
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I assume you refer to red peppers? They would be a great addition here. (Does the term capsicum differs with peppers colors?)
If you’re interested in cakes with peppers, check out this link for crab/shrimp cakes: https://ronitpenso.wordpress.com/2015/09/20/colorful-crab-and-shrimps-cakes/
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Its called Peppers in USA but mostly rest of the world calls it Capsicum. But of course we see only green ones elsewhere.
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Yes, I’m aware of the use of different terms, but I live in the US, so… 🙂
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You gave me a good idea to add kale leaves in my kids lunch patties….Thank you
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Thank you Smitha, I’m glad you liked the recipe. I hope you’ll enjoy it. 🙂
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These patties look delicious 😋- I make what is called Green Hamburgers- mix ground sirloin with an egg, chopped cilantro, spinach, and arugula or parsley. Either fry or grill them.
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Thank you Randy, the patties were indeed so delicious. I like your idea “green hamburgers”! 🙂
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