Spring Leek and Lemon Chicken Patties

May 28, 2012 by Leanne Vogel August 15, 2014

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 ? 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.

Nutrition Information Per Serving