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Pan-Fry

Chili-Lime Chicken Patties with Mango Salsa
Ingredients
1 large ripe mango, peeled, pitted, and chopped (about 2 cups)
1/2 cucumber, peeled and chopped
1/4 cup finely chopped red onion
1 Tbsp. chopped fresh cilantro
1 Tbsp. fresh lime juice
Salt and pepper
1/3 cup quinoa, rinsed
1 (8-oz.) zucchini, ends trimmed
1 rotisserie chicken, finely shredded (about 4 cups)
2 carrots, shredded
2 large eggs, lightly beaten
3 Tbsp. chopped fresh cilantro
1 1/2 tsp. chili powder
1/2 tsp. lime zest
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil
Lime wedges, for serving
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Chili-Lime Chicken Patties with Mango Salsa

Chili-Lime Chicken Patties with Mango Salsa

Chili-Lime Chicken Patties with Mango Salsa
One Star Guiding Stars
  • Servings:Serves 6
  • Prep Time:45 minutes
  • Cook Time:20 minutes
directions
1. For the salsa: Combine mango, cucumber, red onion, cilantro, and lime juice in a medium bowl and season with salt and pepper to taste.
2. For the patties: Cook quinoa according to package directions; let cool 5 minutes. Use the large holes of a box grater to shred zucchini. Place shredded zucchini in a clean kitchen towel, gather ends, and twist tightly to squeeze out as much liquid as possible.
3. In a large bowl, mix shredded zucchini together with quinoa, chicken, carrots, eggs, cilantro, chili powder, lime zest, cumin, salt, and pepper. Divide mixture evenly into 12 mounds and form each into a tightly packed, 3/4"-thick patty. Transfer to a baking sheet and refrigerate for 30 minutes.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Add six patties and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining 1 tablespoon oil and patties. Transfer patties to plates and serve with salsa and lime wedges.
Source: Hannaford fresh Magazine, January - February 2018
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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