Chicken patties with zucchini
A source of protein and vitamins, these zucchini patties are low in calories and high in fiber, which aids digestion. The tender taste of chicken fillet combined with the juiciness of zucchini makes them perfect for a light dinner.
Cut the chicken breast fillet (220 g) into small pieces. Grate the zucchini (150 g) and gently squeeze out excess liquid.
Put the chicken, zucchini, egg (50 g), salt, and black pepper into a blender. Pulse briefly: the mixture should be chopped, not completely smooth.
Heat a skillet with olive oil (10 g). Spoon the mixture into small patties and fry for 3-4 minutes on one side. Turn carefully and fry for another 2-3 minutes.
Lower the heat, cover, and cook for another 3-4 minutes until done. Serve with cucumber, spinach, lemon juice, and a little olive oil.
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