Spring Leek and Lemon Chicken Patties

Chicken patties stuffed with fresh leeks, edamame, corn, and lemon zest.

Eating Style: Candida Friendly, Dairy-free, Gluten-free, Grain-free, Keto, Nut-free, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 6


  • 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 ? 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.

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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.

Nutrition Information Per Serving

  • Calories: 160
  • Calories from Fat: 70
  • Total Fat: 7.7
  • Saturated Fat: 2.1 g
  • Cholesterol: 92> mg
  • Sodium: 158 mg
  • Carbs: 6.2 g
  • Dietary Fiber: 1.2 g
  • Net Carbs: 5 g
  • Sugars: 1.4 g
  • Protein: 17.2 g