Who knows me a little bit can guess that I love patties! In all forms and with all possible low carb ingredients. Is there something else so easy and quick to make and at the same time super delicious? I don’t think so. I started making them by coincidence once our fridge was almost empty except for some sorts of vegetables. I mixed all the leftovers, and the patties obsession started.
But quick and easy are only a few advantages of these yummy little treats. What I see as the biggest advantage is that my fussy little monkeys love them. They are honestly the best way how to hide food from kids which they don’t want to eat! It sounds like I’m a raven mother. But it works! My kids eat the chicken veggie patties with the plate and have no clue that they just ate one pound of veggies. Try it! You’ll be surprised.
So now it’s pretty apparent that I already made so many variations of patties I could release a cookbook. And these chicken veggie patties I am sharing with you are the best I made. I neither count calories nor macros. If I want a keto dish, I simply grab a source of good protein (fish, eggs, meat), pick some green veggies, and add healthy fat. This recipe is perfect for low carb diet and in moderation also for those in keto. But if you don’t want to count and stay in ketosis, I recommend substituting the carrots for more zucchini.
Regarding zucchini, as I don’t use any binder flour in this recipe (not even a low carb one), it is extremely important to get the zucchini rid of all excess water! How to do that? Easily. After you grated your zucchinis transfer it into a colander, put a deep plate under, and salt the zucchini generously. Leave it around 10-15 minutes. Some water will leave through the collard, and the rest squeeze out with your hands. If we skip this procedure, the mixture would be too wet, and patties would very likely fall apart.
The baking/pan-frying way of preparing these patties has proved to be the best. Even if you squeeze out the zucchini ideally, the mixture is thinner than you were used to from non-low carb recipes containing flour. Baking them first, we achieve a solid consistency, which is then much easier to pan-fry to crispiness. If you want to keep the chicken veggie patties low caloric as possible, you can simply extend the baking time to around 20 minutes (or until light brown on the surface) and serve. Pan frying makes our chicken veggie patties crispy and brings them, in my opinion, to perfection!
- 2 carrots, peeled and grated
- 2 zucchini, washed, grated and cried out
- 750g/1.7lb chicken breast, ground
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 1 leek, finely chopped
- 2 eggs
- 2 tbsp fresh cilantro
- 1 tbsp Aminos
- Cayenne pepper (depends on how spicy you want it)
- Salt & pepper to taste
- Preheat oven to 360F(180C). And line a baking tray with a parchment paper.
- In a large bowl mix all the ingredients above. With hand, create patties of equal size and place them next to each other on the prepared baking sheet.
- Bake for 15-20 minutes until they start to be golden.
- Preheat butter on a large non-stick pan, and turn the heat to medium-low. Add the patties and broil them for around 2 minutes from each side until nice crispy and golden brown.
- Serve with your favorite sauce or cauliflower mash.