Mexican Chicken Patties (Gluten Free, Paleo, Low Carb)
I think we have a theme going on this week, and it’s called “Blast from the Past”. Not that I planned it or anything but… Two days ago, I posted a new recipe for healthier Bounty bars (check them out here, they’re awesome!) and now, I’m revisiting another favorite recipe of ours: the Thai chicken patties from last year (recipe here). Except now, we’re changing continent. Move aside Asia, here comes America!
Salsa, taco seasoning, a squeeze of fresh lime + not-compulsory-but-highly-recommended fresh guacamole…hello Mexico, I love you! Oh and I almost forgot the cilantro. Gosh, when you think that 5 years ago, I literally could not stand this herb – I would seriously detect a tiny leaf and not be able to eat the whole dish. I swear I wasn’t being fussy, it just tasted like soap to me! And look at me now…it’s my favorite herb along with basil! Funny how the tastebuds work. Anyhow, loads of cilantro in these patties and me loves that!
Also, because I like to be sneaky and I also like my patties to be nice and moist, and not dry and bland, you’ll see that I have added a secret-not-so-secret ingredient that might surprise you. Remember it from last year? Just joking, you don’t have to remember all the recipes. But if you do, kudos to you, it’s very cool. So, I’m talking about… ZUCCHINI! Yes my friends. There is NO WAY you can tell it’s in there, but it does its job! Which is making your patties super nice and moist. Well, now go ahead and try these beauties! Enjoy 🙂
Cal: 322 - Protein: 32.7g - Fat: 18.6g - Carbs: 5.5g - Fiber: 1.4g - Sugar: 2.4g
WW Old Points: 8 pts - Points+: 8 pts
- 1 lb / 500 g ground chicken breast
- 1 small zucchini, peeled and finely grated (makes about 1/2 cup, packed), squeezed to remove excess moisture
- 1 1/2 tbsp taco seasoning
- 1/3 cup mild salsa
- 1 jumbo egg
- 2 tbsp packed fresh cilantro, chopped
- 2 tsp olive oil
- fresh lime wedges, to serve (optional)
- guacamole, to serve (optional)
- In a large bowl, combine ground chicken, grated zucchini, egg, taco seasoning, salsa and cilantro. Season lightly with salt.
- Use your wet hands to form 2 to 2.5 inch wide patties (you'll get about 7). The mixture will be quite runny but the patties hold together very well when cooking, no worries!
- Heat olive oil in a non-stick skillet over high heat. When hot, add about 4 patties, making sure you don't overcrowd the skillet. Reduce heat to medium-low and cook for 5 minutes. Flip patties and cook for another 5 minutes. You want to cook them gently, so they are brown on the outside and cooked all the way through inside. Repeat with remaining patties, adding olive oil if needed. Serve them warm or cold, drizzle with a little bit of lime and top with more salsa or guacamole if using (not included in the nutrition facts)