These patties are an easy meal-prep solution to have something healthy on hand any time of day. They’re perfect served alongside hummus, tahini, or tzatziki for dipping, or with a big salad as the featured protein.
I always recommend choosing pasture-raised meats when you can. Compared to factory farmed birds, those raised on pasture are generally found to be higher in antiinflammatory omega-3 fats and vitamins A, D, and E. Some studies have also found pasture-raised chicken is higher in glutathione, the body’s master antioxidant that is found in every cell and provides protection against numerous diseases, including the symptoms we’ve come to consider a normal part of aging.
Dill is another ingredient from this recipe I want to highlight. It has long been used to aid digestion and is known as a helpful carminative (meaning an herb that reduces gas). Dill also has ancient roots in relieving pain associated with arthritis and gout thanks to its antiinflammatory properties.
These patties freeze well, so feel free to make a double batch and just reheat in the toaster oven or a pan prior to serving.
Wishing you health and happiness,
Mark Hyman, MD
- 2 small zucchini
- ½ small yellow onion
- 1 small sweet potato, peeled and cut lengthwise into quarters
- ½ cup fresh dill, chopped
- 1 large pasture-raised egg
- ¾ cup fine almond flour
- ¼ cup tahini or avocado oil
- ½ teaspoon Himalayan or sea salt
- ¼ teaspoon fresh ground black pepper
- 1 pound, pasture-raised ground white chicken meat
- Avocado oil spray to grease baking sheets
1. Preheat the oven to 425°F, if your oven has a convection option, use that. Line 2 baking sheets with parchment paper and spray with avocado oil.
2. Set up a food processor with the grater attachment, grate the zucchini, onion, and sweet potato, then change the attachment to the regular blade. Add the dill and pulse a couple of times, avoid overprocessing. Transfer the chopped veggies to a fine colander and allow to drain for 10 minutes.
3. Add the egg, almond flour, tahini (or avocado oil if using), ground chicken, salt, and pepper to a large bowl along with the vegetables. Mix until well combined.
4. Using an ice cream scoop, scoop the chicken mixture onto the baking sheets to make 24 patties. Press each scoop down using a spatula to flatten slightly (this will help them to cook more evenly). Transfer to the oven and bake for 25 minutes, flipping once halfway through.
5. Serve with your choice of dipping sauce. Hummus, tahini, or tzatziki are some great options that pair perfectly with these chicken patties.
Nutritional analysis per patty: Calories: 61, Total Fat: 3g, Saturated Fat: 0g, Cholesterol: 21mg, Sodium: 64mg, Carbohydrates: 2g, Fiber: 1g, Sugars: 1g, Protein: 6g, Net Carbs: 1g