This simple recipe is paleo, whole 30, and gluten-free. You can either make them small and bite-sized for appetizers or big to serve as a hearty dinner. These versatile patties can also be added into wraps, salads, and sliders. You can make them as mild or spicy as you would like by varying the amount cayenne pepper that you use. If you're making these for children, you can completely remove the cayenne and eat your patties with sriracha.
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YIELDS: 10-12 patties
Prep Time: 10 Minutes | Total Time: 20 Minutes
- 1 lb lean ground chicken
- 1 medium zucchini, grated and squeezed well of excess moisture
- 1 clove garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Nonstick, zero-calorie spray
1. Generously spray a large skillet with non-stick cooking spray.
2. Combine all the ingredients in a bowl. Mixture should be wet.
3. Form into patties (1 1/2'' wide for mini patties). Cook however many patties you can fit flat in the skillet, over medium heat for 7-8 minutes. If patties are cooking too fast, turn down heat and spray the pan again if necessary. Flip the patties and cook for another 4-5 minutes, until chicken is cooked through.
4. Cook the remaining patties, in batches if necessary. Serve and enjoy!