These chopped chicken patties swimming in a sea of broccoli purée with parmesan, topped with an egg sauce blended with Greek yogurt and fresh cilantro — it’s a feast for the eyes and the soul.
I’m seriously obsessed with the colors here — the bright green broccoli, the golden chicken, and that creamy sauce tying it all together. A perfect balance of flavors and textures that feels like a warm hug on a plate.
Ingredients
For the Chicken Patties:
- 2 chicken breasts or thighs, finely chopped
- 1 garlic clove, minced
- 1 tbsp fresh parsley or dill, chopped
- ½ tsp paprika
- Salt & pepper, to taste
- 1 tbsp olive oil for frying
For the Broccoli & Potato Purée:
- 1 medium potato, peeled and cubed
- 1 medium head of broccoli, cut into florets
- 2 tbsp grated Parmesan
- 1 tbsp olive oil
- Salt & pepper, to taste
- Splash of vegetable stock or water (if needed for blending)
For the Egg Yogurt Sauce:
- 2 boiled eggs
- 3 tbsp Greek yogurt
- 1 tbsp olive oil
- A handful of fresh cilantro or parsley
- Salt & pepper, to taste
Instructions
1. Make the Chicken Patties:
Finely chop the chicken breast or thigh meat (you can also pulse it in a food processor for ease). Combine with minced garlic, herbs, paprika, salt, and pepper in a bowl. Mix well, then shape into small patties.
Heat olive oil in a nonstick skillet over medium heat. Fry the patties for 4–5 minutes per side until golden and fully cooked through. Set aside and keep warm.
2. Prepare the Broccoli & Potato Purée:
Boil the cubed potato and broccoli florets together in salted water until both are fork-tender (around 10–12 minutes). Drain well and transfer to a blender or food processor.
Add grated Parmesan, olive oil, salt, and pepper. Blend until smooth, adding a splash of water or vegetable stock if needed to adjust the texture. The result should be creamy and vibrant green with just a hint of richness from the cheese.
3. Make the Egg Yogurt Sauce:
Peel the boiled eggs and place them in a small blender or food processor with Greek yogurt, olive oil, herbs, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
4. Assemble and Serve:
Spoon a generous portion of broccoli & potato purée onto each plate. Arrange the golden chicken patties on top. Drizzle with the creamy egg yogurt sauce. Garnish with extra herbs or a sprinkle of paprika if desired.
This dish is comforting yet light, perfect for a weeknight dinner or a weekend brunch. The mix of textures and the fresh herbs make it feel vibrant and nourishing — like a hug in a bowl.
