Rosemary Lemon Chicken Patties & Parmesan Cauliflower Mash

I took a health survey earlier this week that strongly recommended I eat more vegetables. I failed at that for several days until today. A trip to Trader Joes for some cauliflower and a nice new recipe that  I found on the internet. I used to get a lot of my inspiration from Food52 but the past few months I've been loving "The Feed Feed". This gem from was found in two great categories: easy weeknight and gluten free.

Overall this meal is incredibly easy to pull together - but even easier if you have an immersion blender and a penchant for not measuring things. I've been doing a lot of baking recently and have only really measured for the raspberry frangipane because pastry freaks me out.

A few notes:
  • Patty size // The recipe originally calls for 4 quarter pound patties but I like smaller patties. I ended up squeezing out 9 from this batch. Admittedly they were not super even in size but I really like the smaller serving.
  • Kid friendly // I don't have kids but if I did, they would be able to help prepare this. You literally put all the ingredients in a bowl, mix it, and then cook it in a skillet. 
  • Cauliflower // A vegetable puree is super easy to make. It looks intimidating but it really is just a two step process and made even easier with an immersion blender.
  • Speedy // This meal comes together very fast - but could be faster. It you want speed, start your cauliflower before the chicken patties. Then you can be boiling your cauliflower while you get the chicken going. Whole meal will take less than 25 minutes!
Here's how it goes.

MAKE THE CHICKEN PATTIES
  • In a medium bowl, mix together the ground chicken, sour cream, rosemary, kosher salt, cayenne powder, garlic paste, and lemon zest. 
  • Divide into patties. Patty size is determined by you - but mix will give you between 4-10 patties. Heat oil skillet over medium heat. Sear each patty for 5 - 8 minutes per side depending on size.
MAKE THE CAULIFLOWER
  • Add cauliflower to a large pot and cover with water. Add a generous pinch of salt to the water and bring to a boil. Simmer for 15-20 minutes, or until soft and tender.
  • Place cooked cauliflower into a food processor with butter and parmesan. Puree until creamy. 
Shopping List
FOR THE CHICKEN PATTIES:
1 pound ground chicken
2 tablespoons sour cream
1 teaspoon chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon cayenne powder
2 teaspoons garlic paste
Zest of 1 lemon
2 tablespoons olive oil

FOR THE CAULIFLOWER MASH:
1/2 cup head cauliflower, chopped into florets (about 6 cups)
2 tablespoons butter
1/2 cup finely grated parmesan
Salt, to taste

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