Updated: Jul 18
I have been obsessed with these since I got pregnant and found pretty much every form of protein and cooked veggie nauseating. For some reason, the texture of ground chicken and grated veggies was way less nauseating than cooked chicken breast and roasted veggies, so I started making these. They were delicious and my family devoured them! I also realized that they're the perfect dish to make in bulk and store in the freezer because they're a perfectly nutritious meal that contains all the staples- protein, healthy fats, fiber, and complex carbs- in one simple, easy to eat patty!
Now these are my go-to things to grab when I have to run a bunch of long errands and don't have time to pack a lunch, when we have a picnic dinner in the park, or when I'm just too lazy to make a fresh dinner.
While there are a bunch of steps, start to finish it takes about 50 minutes and makes about 40 chicken patties. And the work upfront is so worth it for all those days it saves me from making dinner!
1 kilo or 2.2 pounds of ground chicken (you can also use ground turkey if you prefer)
3 medium zucchini
1 yellow onion
1 sweet potato, peeled
1 cup fresh baby spinach, or 6 cubes chopped frozen spinach, thawed
2 large eggs
1 ½ cups almond flour
½ cup tahini paste
1 ½ teaspoons salt
1 ½ teaspoon garlic powder
1 teaspoon turmeric
½ teaspoon fresh ground black pepper
Avocado or olive oil to top
Preheat the oven to 375°F or 190°C. I turn on the convection setting to get it extra crispy, but my oven also barely cooks things if it's not on convection setting. Know your oven.
Line 3 baking sheets with parchment paper.
Use a food processor fitted with the grating blade to grate the zucchinis, onion, and sweet potato. Transfer to a bowl
Insert the S blade in the food processor and add back about 3/4 of the grated veggies. Add the spinach and pulse a couple of times, but avoid too much or it will be too liquidy.
In a large bowl, add the eggs, almond flour, tahini, ground chicken, salt, garlic powder, turmeric, and pepper to a large bowl along with the vegetables. Mix until well combined.
Use a 1/4 cup measuring cup to form the patties on the lined baking sheet.
Place the tray in the freezer for 10 minutes to firm up the patties.
Use a kitchen brush to coat with avocado or olive oil.
Bake for 30 minutes, or until tops are golden brown.
Enjoy right away, and store the extras in the freezer in an airtight bag or container for a great easy, healthy meal in one bite. Stays for up to 3 months.