Chicken-Zucchini Patties with Loaded Guacamole
These patties are great for kids and adults alike! It’s a tasty way to get some veggies in the littles, and you can adjust the heat and seasoning of the guacamole as desired for the family. Makes 8 patties; serves 4.
Ingredients
Ingredients:
- 1 lb ground chicken
- 1 large zucchini grated (about 1 1/2 to 2 cups)
- 3/4 tsp chili powder
- 1/2 tsp cumin
- 2 green onions finely sliced
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Cooking oil for greasing baking sheet (avocado, olive, coconut, etc.)
- 2 medium avocados
- 2 tsp lime juice or to taste
- 1 to 2 cloves garlic
- 1/2 cup diced tomato
- 1/2 cup fresh corn kernels
- 1 Tbsp minced jalapeño optional
Instructions
- In a large bowl, mix together the chicken, zucchini, chili powder, cumin, green onions, garlic powder and salt. Divide the mixture into 8 equal portions, patting each into a circular patty shape.
- To Bake: Preheat oven to 400ºF degrees. Grease a baking sheet with oil of choice. Place the patties on the baking sheet, so they’re not touching, and bake for about 20 to 25 minutes or until cooked through and juices run clear. Turn on the broiler for about 3 to 5 minutes to give the patties a nice brown color.
- To Pan-Fry: Add 1 tablespoon olive oil to a large sauté pan over medium heat. Without overcrowding the pan, place a couple patties at a time in the pan to cook for about 5 to 7 minutes a side or until browned on top and cooked through. Repeat with remaining patties.
- Meanwhile, prepare the guacamole. Scoop the avocado out of the peel and place in a small bowl. Add the garlic and lime juice, season with salt and mash the avocado with a fork. Gently stir in the tomato, corn and jalapeño. Season to taste with salt. Set aside.
- Place 2 patties on each serving dish. Top with a bit of the fresh guac and serve immediately.
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