Mushroom & Spinach Chicken Patties
Ingredients:
- 7 Cremini Mushrooms diced
- 3 cloves Garlic diced
- 2 tbsp Olive Oil divided, plus additional for skillet
- 1 c Baby Spinach
- 4 tbsp Lemon Juice
- 0.25 tsp Lemon Zest
- 1 lb Ground Chicken
- 1 tsp Sea Salt
- 2 tsp Tapioca Flour
- 2 tbsp Coconut Flour
Instructions:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms and garlic. Cook until mushrooms are tender, approximately 3 to 4 minutes, stirring often.
- Add spinach to the mushroom mixture. Cook until spinach is wilted, approximately 2 to 3 minutes, stirring occasionally.
- Remove from heat and add spinach mixture to bowl of food processor. Add remaining 1 tbsp olive oil, lemon juice, and lemon zest. Pulse to combine. Set aside until completely cooled.
- In a large bowl, combine chicken, salt, and tapioca flour.
- To the chicken mixture, add cooled spinach mixture and coconut flour. Mix well to combine. Let stand for 5 minutes. Mixture should be wet and no pooling liquids in bowl.
- Divide mixture into 5 equal portions and shape each portion into patties.
- Over medium heat in the skillet used to cook mushrooms and garlic, heat just enough olive oil to lightly cover bottom of skillet.
- Carefully place patties in skillet. To avoid overcrowding, you might have to cook the patties in batches.
- Cook, flipping with a spatula, until patties are golden brown and cooked through with an internal temperature of 165 degrees F, approximately 5 minutes per side.
- Remove from heat and serve with your favorite side dish.
Nutrition
Calories: 258kcal | Carbohydrates: 6g | Protein: 21g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 665mg | Potassium: 815mg | Fiber: 1g | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 8.6mg | Calcium: 25mg | Iron: 1.4mg
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