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:


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.