Make Ahead

Chicken Sausage Patties with Ginger and Cilantro

April 15, 2011
0 Ratings
  • Serves 4
Author Notes

A really easy, tasty, low carb/paleo main course. —jwolfsthal

What You'll Need
  • 2 pounds boneless, skinless chicken thighs
  • 2 tablespoons minced, fresh ginger
  • 2 tablespoons fresh, chopped cilantro
  • 1 tablespoon olive oil
  • 2 teaspoons Kosher salt
  • 1.5 teaspoons ground black pepper
  • 2 teaspoons dried sage
  • 1 teaspoon fennel powder
  1. place chicken in food processor and chop with blade until ground fine, but with some small chunks left. The finished meat should not be fully minced.
  2. Add in spices, herbs and oil and fully blend together.
  3. Cover well with plastic wrap and chill for at least 3 hours.
  4. wet hands and form into flat rounds. Should not be more than 1/2" thick.
  5. add a small amount of oil in a large skillet with high heat, and cook on both sides (3-4 minutes) until cooked through and browned nicely.

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