Poulet cheddar épinards (Print Version)
# Ingredients:
→ Patty mixture
01 -
1/2 teaspoon of onion powder
02 -
450 g ground chicken
03 -
30 g finely chopped fresh spinach
04 -
30 g breadcrumbs (use almond flour for gluten-free)
05 -
50 g shredded white cheddar
06 -
2 minced garlic cloves
07 -
1 egg
08 -
1 teaspoon Dijon mustard
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
→ For cooking
11 -
2 tablespoons olive oil
# Instructions:
01 -
Rinse the spinach well, then chop it up into tiny bits.
02 -
In a big bowl, mix together the ground chicken, spinach, cheese, breadcrumbs, egg, garlic, mustard, onion powder, salt, and black pepper.
03 -
Split the mixture into four portions and form them into even patties.
04 -
Heat olive oil in a skillet on medium. Cook the patties for about 4-5 minutes on each side. They should turn golden brown and be cooked through.
# Notes:
01 -
Let the patties rest a little after cooking to keep them juicy.
02 -
For bigger or thicker patties, you might need to adjust the cooking time.
03 -
Always go for fresh ingredients to get the best flavor.
04 -
Feel free to try baking or grilling instead of pan-frying.
05 -
Make the patties ahead of time and store them in the fridge or freezer.