Chicken patties with a smoky note
Chicken provides complete protein, while cilantro, thyme, and chile bring a vivid savory aroma. Skillet cooking creates a browned crust, and the smoky note makes the patties especially full-flavored.
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Inventory: Blender
1 kg 111 gram
Servings: 5 (1 serving ≈ 132 gram)
Digestion time: 3 hour
Process chicken (450 g) through a meat grinder; about 100 g of the total should be cooked-smoked chicken meat. Grate onion (100 g), squeeze out the excess juice, press garlic (10 g), and finely chop cilantro (15 g).
Add the onion, garlic, cilantro, thyme (2 g), table salt (to taste), black pepper (to taste), and chile (1 g) to the chicken. Mix well and shape 5–6 patties.
Heat olive oil (80 g) in a skillet. Fry the patties on both sides until browned and fully cooked: the meat should be opaque inside and the juices clear.
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