zucchini + perserved lemon chicken patties

serves 4

ingredients

• 2 lbs ground chicken

• 1 large or 2 small zucchini, grated

• 1 yellow onion, grated

• 2 cloves garlic, crushed

• 1 egg

• 1 tablespoon yellow mustard

• 1 tablespoon worcestershire sauce

• 1 tablespoon preserved lemon paste*

• 1 1/2 teaspoon ground turmeric

• 1 teaspoon kosher salt + freshly cracked pepper

• 1 - 2 tablespoons grapeseed oil

Grate onion and zucchini and place in a few paper towels or a clean dish towel and squeeze out all the moisture you can from the grated vegetables. In a large bowl mix all ingredients except for the oil and set in refrigerator for at least 15-30 minutes before forming patties. Heat a skillet over medium high heat with 1 table spoon of grapeseed oil (or any neutral oil). While the skillet is heating, form the patties (each one about 1/4 cup or more of meat) and sear on each side to cook through, about 3-5 minutes per side.

*NOTE: If you don’t have preserved lemon paste (which I highly recommend you buy or make) you can just add a bit of lemon zest!