RECIPE: Chicken Patty Pockets with Yogurt Sauce (adapted from Everyday Food magazine. Original recipe here.)
Serves: 4
Time: about 30 minutes
CAN KIDS HELP? They could help make the yogurt sauce. I don't let mine handle raw meat yet.
Yogurt Sauce:
In a small bowl, wisk together
1 cup (which requires two small containers) of plain yogurt
2 tablespoons chopped fresh mint
1 tablespoon fresh lime juice.
Season with salt and pepper. Cover and refrigerate until use.
Yogurt Sauce:
1 cup (which requires two small containers) of plain yogurt
2 tablespoons chopped fresh mint
1 tablespoon fresh lime juice.
Season with salt and pepper. Cover and refrigerate until use.
Chicken Patties:
1 pound ground chicken
2 large egg whites, lightly beaten
1/2 cup italian breadcrumbs
1/4 cup finely chopped yellow onion
1/4 cup chopped fresh parsley
1 tablespoon (NOTE--that's tablespoon) minced fresh garlic
1/2 teaspoon coarse salt
1/8 teaspoon cayenne pepper (increase to adjust the heat)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 tablespoons olive oil (divided)
Pita pockets
Lettuce, sliced tomatoes, cucumbers
Heat broiler with rack in highest position. In a large bowl, combine chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt, and spices, and mix until well blended. I start with a spoon and do the final mixing with my hands.
Line a rimmed baking sheet with foil and drizzle with 1 tablespoon oil. Divide the meat mixture into 8 portions.
With your hands, make each portion into a small patty, flatten slightly and place on sheet. Drizzle remaining one tablespoon of oil over the patties.
Broil until slightly browned for 4 minutes. Remove from sheet from oven, flip patties over, and cook for 4 more minutes.
Serve by placing a patty, yogurt sauce, lettuce, tomatoes, and cucumber in a pita pocket.
This recipe doubles well. I freeze the cooked patties, and reheat them in the microwave later for a quick lunch or dinner.
Kids' version:
The favors are pretty strong but my daughter likes this. I served them the components separated.
They both love pita and did well with the veggies. My son likes to dip the cucumbers in the yogurt sauce.
1 pound ground chicken
2 large egg whites, lightly beaten
1/2 cup italian breadcrumbs
1/4 cup finely chopped yellow onion
1/4 cup chopped fresh parsley
1 tablespoon (NOTE--that's tablespoon) minced fresh garlic
1/2 teaspoon coarse salt
1/8 teaspoon cayenne pepper (increase to adjust the heat)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 tablespoons olive oil (divided)
Pita pockets
Lettuce, sliced tomatoes, cucumbers
Heat broiler with rack in highest position. In a large bowl, combine chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt, and spices, and mix until well blended. I start with a spoon and do the final mixing with my hands.
Line a rimmed baking sheet with foil and drizzle with 1 tablespoon oil. Divide the meat mixture into 8 portions.
With your hands, make each portion into a small patty, flatten slightly and place on sheet. Drizzle remaining one tablespoon of oil over the patties.
Broil until slightly browned for 4 minutes. Remove from sheet from oven, flip patties over, and cook for 4 more minutes.
Serve by placing a patty, yogurt sauce, lettuce, tomatoes, and cucumber in a pita pocket.
This recipe doubles well. I freeze the cooked patties, and reheat them in the microwave later for a quick lunch or dinner.
Kids' version:
The favors are pretty strong but my daughter likes this. I served them the components separated.
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| BEFORE: My daughter's plate is on the left, son's is on the right. |
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| AFTER: My daughter only nibbled, but my son ate like a rock star! |
Posted with Blogsy
I love this meal!
ReplyDeleteGreat!
ReplyDelete