These chicken zucchini patties are my current answer to the “what can I meal prep that’s quick, fresh, and won’t make me hate chicken breast?” situation. Because let’s be honest — plain chicken gets boring fast, but shred it up, mix it with juicy grated zucchini and a ton of herbs? You’re golden.
What I love most is how the zucchini keeps the patties tender without needing breadcrumbs or dairy. It’s fresh, green, and light — like summer lunch that accidentally turned out healthy.
You can serve them with yogurt-garlic sauce, wrap them in flatbread, or throw a few on a salad and call it dinner.
Ingredients:
- 1 large chicken breast (about 300–350 g), finely chopped or ground
- 1 small zucchini, grated and squeezed to remove moisture
- 1 egg
- 1 small bunch of parsley or dill, finely chopped
- 1 small garlic clove, minced
- Salt and black pepper, to taste
- 1–2 tbsp flour or breadcrumbs (optional, if the mix is too wet)
- Oil for frying
Instructions:
- Grate the zucchini, sprinkle lightly with salt, and let it sit for 5–10 minutes. Then squeeze out as much water as possible.
- Finely chop the chicken breast or use ground chicken.
- In a large bowl, combine chicken, zucchini, chopped herbs, garlic, egg, salt, and pepper. If the mixture feels too wet, add a spoonful of flour or breadcrumbs.
- Form small patties with wet hands.
- Fry in a lightly oiled pan over medium heat for 4–5 minutes on each side, until golden and cooked through.
- Serve warm or cold with your favorite dipping sauce.
Optional but recommended: a spoonful of yogurt + lemon + garlic = magic.
