Chicken and Quinoa Patties with Lemon Dill Yogurt


Chicken Patties:

  • 1 lb. ground chicken
  • 1 cup cooked quinoa
  • ⅓ cup crumbled goat cheese
  • 1 egg
  • ½ cup coarsely chopped onion
  • ½ cup finely chopped celery
  • 4 finely minced garlic cloves
  • 1 cup Panko breadcrumbs
  • 2 teaspoons salt
  • 2 teaspoons pepper

Lemon and Dill Yogurt Dip:

  • 1 cup plain Greek yogurt
  • 2 tablespoons fresh squeezed lemon juice
  • 1 clove of garlic (mashed)
  • 1 ½ tablespoons fresh dill (chopped)
  • ½ teaspoon salt
  • ½ teaspoon pepper

Mango Kiwi Salsa:

  • 2 mangos, diced
  • 3 kiwis, diced
  • 2 tablespoons cilantro, chopped
  • 1 cup onions, diced


  • In a large bowl, combine all of the chicken patties ingredients and mash together until evenly distributed.
  • Heat olive oil in frying pan on medium-high heat (enough to cover bottom of pan).
  • Form desired sized patties and place in the heated pan. Turn the heat to medium and cook for 5 minutes per side. 
  • In a small bowl, combine the yogurt dip ingredients and give them a good stir.
  • In a small bowl, combine mango kiwi salsa ingredients and fold.

I served the patties atop a bed of farro, dolloped with yogurt dip and topped with mango kiwi salsa. I can't explain to you how amazing this was and still is, since I am eating it everyday this week.

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