Spring Leek and Lemon Chicken Patties with Steamed Veggie Salad

Earlier this year, we set a goal of eliminating most of the microwave cooking in our home.

As a result, the stockpile of homemade frozen meals that got us through the workweek no longer held much significance. I could make the meal from scratch in the same time it took to defrost it in the oven.

This was a huge adjustment at first; trying to carve out time in an already hectic schedule to prepare supper for two, but with a bit of re-prioritizing I made it happen and have actually come to look forward to the time Kevin and I spend in the kitchen preparing our meal together. Granted, he usually stands at the kitchen island talking with me as I prepare dinner, but hey, it still gives us a chance to catch up and decompress from a hectic day!

Despite every effort to coordinate the meals with grocery lists and meal plans, very little planning goes into it in the end. I generally open the fridge around 5pm daily, take stock of the ingredients on hand, shuffle into the pantry to see what sorts of flours, grains and pulses I have available to me, ponder possible meal options, then go for it.

This process is usually easier at the beginning of the week when we have lots of new groceries in the house than Friday when I’m stuck with the odds and ends. Magically, no matter what state our fridge is in, I’m always able to create something good. Maybe not blog-worthy, as we call the recipes that make it to the blog, but good enough to enjoy during day to day life.

The week before last, I’d decided to delay grocery shopping to the end of the weekend, change into my pajamas and just wing dinner. We had 1 lb of ground chicken, a couple eggs, frozen parsley leaves, 1 lemon, 1 leek, 1 carrot, 2 yellow onions and 1 parsnip. It wasn’t enough to make a salad, meatloaf or full-on burgers, so I got creative.

It was the first time I’d used steamed onions as the base to a salad, lemon zest in a chicken patty, or enjoyed a parsnip that wasn’t roasted. It was all good. So good in fact, that we’ve enjoyed this dinner 3 times since with variations depending on what’s in the fridge that day of course! Here’s yesterday’s version…

print, email or text this recipe

5.0 from 1 reviews
Spring Leek and Lemon Chicken Patties
Author: 
Recipe type: Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free (option), Grain-free (option), Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 6 patties, 6 servings
 
Chicken patties stuffed with fresh leeks, edamame, corn, and lemon zest.
Ingredients
  • 1 egg
  • ¼ cup egg whites
  • ½ cup frozen edamame *see note
  • ½ cup fresh corn *see note
  • 1 leek, diced (white part only)
  • ¼ cup chopped fresh Italian parsley
  • 1 lb. lean ground chicken
  • 1 teaspoon lemon zest
  • ½ teaspoon dried thyme leaves
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon sea salt
Instructions
  1. Preheat oven to 375F and line a baking sheet with a silicon baking mat or parchment paper. Set aside.
  2. Cook edamame and corn by boiling water in a medium-sized saucepan. Add edamame and corn, boil for 4 minutes. Strain and set aside.
  3. Add all ingredients to a large bowl and mix with hands until incorporated.
  4. Measure 4oz. or a heaping ⅓ cup for each serving and place each on prepared baking sheet.
  5. Cook patties in preheated oven for 20-25 minutes, or until internal temperature reaches 180F.
  6. Serve with steamed veggie salad (below) or stuff into a gluten-free wrap or burger bun.
    Notes
    If you practicing food combining and don’t want to add the edamame, feel free to replace with additional veggies – peppers, onion, zucchini would work well. If you’re allergic to corn, feel free to replace with additional veggies – peas, peppers or omit completely.

    You can start out by mixing all the veggies and egg with a fork in a large bowl, but once the meat comes in, don’t be afraid to get your hands dirty! Woo! I love mashing the ingredients around with my hands, reminds me of when my dad would ask me to help make burgers with him.

    If you have a scale, use it to measure out the patties! If you don’t it worked out to be a heaping 1/3 cup. I bet it was closer to 1/2 cup, I was just too lazy to go to the kitchen to get another measuring cup. Heh, at least I’m honest!

    Do you like my new scale? Look at that beauty! I picked it up last week with the intention of sometime, maybe, possibly starting to add gram measurements to my recipes sometime in the future… stay tuned.

    Last but not least, here’s the salad recipe. Don’t discount the steamed onions, I swear they are delicious in every way possible.

    print, email or text this recipe

    Simple Steamed Veggie Salad

    Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
    Yield: 400 grams (about 3 cups) warm salad  Servings: 2

    Lightly steamed vegetable salad with parsnips and yellow onion.

    Ingredients

    • 2 carrots, julienne cut/matchstick
    • 2 parsnips, julienne cut/matchstick
    • 1/2 yellow onion, sliced
    • 1/2 cup snow peas
    • 1 teaspoon extra virgin coconut oil
    • sea salt + freshly ground pepper

    Directions

    1. Steam veggies for 5 minutes, remove from steamer and place in a bowl.
    2. Add in coconut oil, salt, and pepper. Stir to combine and serve!

    View nutrition info

    In other news, I’ve updated my recipe page so that you can search for nut-free and candida friendly recipes! Note that nut-free does not include coconut-free and that ‘candida friendly’ is based on the candida elimination diet that I use in my practice and may not cater 100% to your personal candida journey. To view recipes in these sections, all you have to do is go to my recipepage, go to the ‘Browse By Category’ section under the thumbnails and search bar, and select ‘Dietary’, then find nut-free and candida friendly.

    Enjoy ;)

    Pin It

    23
    Comments | Leave Your Comment

    1. This looks like a great recipe that I could make for my boyfriend. Although I am vegan, he is not. I think I might try it with ground turkey.

      • Good idea with the ground turkey, if you have dried cranberries lying around, I bet it would be FANTASTIC in this mix!

    2. What a great way to use up leftovers! I’ve done similar patties in the past with whatever veggies I have laying around in my fridge, and although they didn’t look nearly as pretty as yours (seriously, you make ground chicken look pretty!!!), they were still really good!

    3. ohhh these look delicious!

      would 1/4 cup egg whites be two eggs or just one whole egg?

      thanks for another wonderful recipe ;)

    4. I gave up the microwave completely a couple of years ago too. Couldn’t stand the thought of killing all that good food energy. I now use it for one thing though..melting my unsweetened carob chips!

      • I know, right? I try to avoid it at all costs, but there’s just some things I can’t live without, like melting your carob chips, I love making my 5 minute quinoa bakes as an evening snack and the microwave lets me make them so, so, so fast!

    5. I know this is crazy but I just made patties + corn (not with chicken though) and am about to photograph them. Something so un-like me but I was up for the challenge. Your patties look awesome!

      • We’ve done that a couple times, made similar things within moments of one another… too funny! Can’t wait to see yours :)

    6. Hi, Leanne! That’s a good recipe, I’ll try it next time I’ll buy organic chicken.
      About your idea of adding weight measurements: that would simply be great. In Europe we cook using weight measurements and it’s just much easier (cup are not always easy/cheap to purchase, you need to wash them almost for every ingredient, etc) and precise (for instance 1 cup of almond flour ranges between 100 and 115 grams, a 15% difference!). In some recipes, precision is the key!
      Moreover in our family we need to know the exact weight of any ingredient containing a significant amount of carbs/sugar in order to figure out the exact quantity of carbs/sugar in the whole dish and, consequently, in each serving (sizes may vary) and eating accordingly. We end up scribbling the weights on some random piece of paper which will get lost for the next time we need it, meaning that we need to start the whole thing again. I guess than more diabetic (or who need to cook for diabetics) readers might have a similar issue. Thank you for your consideration.

    7. I made these last night, and they were delicious! Loved the brightness of the lemon zest. I used ground turkey, dried parsley, red onion instead of leek, and low-sodium tamari instead of salt. I served mine on a bed of spinach sauteed with garIic, olive oil, and lemon. I’ll be making these again!

      • Wow, that sounds delicious, Julia! I love the changes that you made. I’ve never thought to add tamari to meat patties, I’ll have to try it next time I make a batch. Have a fabulous weekend!

    8. I totally agree with you on the beginning of the week cooking vs. end of the week cooking. And yes, after a day of work, who has time for recipes. I love your spontaneous assembly of ingredients.

    9. By far my favourite blog ever! thanks for sharing all your amazing recipes, they are greatly appreciated:D

      • Wow, thank you, Christine! You’re the sweetest :) Have a great weekend!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe: