11, Jul 2009
Mediterranean Chicken Patties

We wanted to do a sort of pita-sandwich-falafel type thing with chicken and came up with the following recipe. The patties came out very good, and we snacked on them for several days. The recipe was completely ad hoc, so there basically aren’t any amounts here.


chicken patties
1 lb boneless skinless chicken (about 2:1 thigh to breast), ground
several leaves swiss chard, de-ribbed
oregano, basil, salt, pepper, finely-grated parmesan

yogurt dip
1 c greek yogurt
feta cheese, cubed small
2 green onions, finely chopped

4 pitas
1 tomato, sliced
1/2 cucumber, sliced


Steam the chard in a covered pot in about 1/2 inch water until soft. Mince the steamed chard and add to the ground chicken. Add the other stuff and mix well, but don’t overwork it. Heat oil in a skillet on medium-high. If you want to check your flavor, fry one small patty first. When you’ve got the chicken mix to taste, form into small (about one tbsp) flattish patties and fry on each side until done, about 5 minutes per side. Fry in batches until all are done and put aside on paper towels.
Meanwhile, mix all the yogurt ingredients to taste. Serve the patties with tomato, cucumber, and pitas (either halve them and split open the pockets, or just wrap ingredients in pita gyro-style, if you have really good soft pitas). Slather a pita with the yogurt dip and add chicken, tomato, and cucumber. Good served with hummus and veggies (e.g. carrots and snap peas) for dipping.