Elisabeth Takes On: Chef Natalia's Chicken and Quinoa Patties with Lemon Dill Yogurt Dip
Ever since Chef Natalia posted her chicken patty recipe, I have been obsessed with it. So, I took to my kitchen and made my own version of this perfect recipe, making it a hit in my household, as it is in Natalia's.
Here's my version:
1 lb. ground chicken
1 cup cooked quinoa
⅓ cup crumbled goat cheese
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.