These chicken patties are by far the best chicken patties I have ever had. Granted, I haven’t had too many chicken patties in my day. The ones I remember the most were from the high school cafeteria, but those were breaded and if you were lucky – you didn’t get that hard chewy part. Gross!
I found this recipe in the Clean Eating magazine and only had to make a minor tweak to make it gluten-free. I think what makes these is the maple syrup. It gives it a heavenly taste, plus add some warm cinnamon apples on top. Delicious! And I don’t like warm fruit. So that’s saying a lot.
To warn you, they are extremely sticky to form into patties and a little challenging to dredge in the flour, but as you can see – it will work out okay. Just keep reforming into patty shape when they go a little wonky.
- 1 pound ground chicken
- ¼ cup, plus 3 tablespoons oat flour; divided
- 1 teaspoon minced garlic
- 1 large egg, beaten
- 2 teaspoons rubbed sage
- 1 tablespoon maple syrup
- ½ teaspoon sea salt; divided
- ¼ teaspoon black pepper
- 1 teaspoon canola oil; divided
- 1 apple, halved, cored and cut into thin slices
- ¼ teaspoon cinnamon
- In a medium bowl, mix together ground chicken, 3 tablespoons flour, garlic, egg, sage, maple syrup, ¼ teaspoon salt and pepper.
- Divide mixture into four and shape into patties. (The mixture is very sticky.)
- In a shallow bowl, add remaining flour and dredge each patty on both sides.
- In a large nonstick skillet, heat ½ teaspoon oil on medium.
- Add patties and cook for about 6 minutes, until bottoms are golden brown.
- Flip patties over and gently press down and cook for another 5-6 minutes, until both sides are golden brown.
- While those are cooking, in a medium skillet add the remaining oil and heat over medium heat. Add apples and remaining salt, pinch of black pepper and cinnamon. Stir occasionally with a wooden spoon until apples are tender, about 5-8 minutes.
- Place each patty on its own plate, top each with a quarter of the apples and drizzle with maple syrup.