Spring Leek and Lemon Chicken Patties
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.
  • 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
  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.
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.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/06/spring-leek-and-lemon-chicken-patties-with-steamed-veggie-salad/