We make picky eaters. By dumbing down food “for the kids”, by not seasoning, under-seasoning, or by keeping things separate and plain, we deny our children exposure to interesting tastes and textures — exposure their developing palates deserve. Peek in at dinner time of a family from another culture. You’ll see adults not making any assumptions and children eating interesting food.
These little patties and dip were thought up by our dear friend, Via, and have been a staple in our house since we’ve known her. They are great served with coconut rice or in pita bread pockets. Make them all, they reheat wonderfully for a lunch or snack.
Via’s Chicken (or Turkey) Patties with Lemon Yogurt Dip
makes 12 small patties
The patties:
Cook in frying pan, see step 1, below:
1/2 yellow onion, diced
1/2 bell pepper, red or green, diced
1 – 2 tablespoons olive oil
Mix in bowl, see step 2, below:
1 pound ground chicken or turkey
1/2 cup fresh bread crumbs
1 egg
1 tablespoon cilantro leaves, chopped
2 teaspoons ground turmeric
1/2 teaspoon paprika
1/4 teaspoon sea salt
The lemon yogurt dip:
1/2 cup greek yogurt
juice from 1 lime or 1/2 lemon
1 tablespoon mayonnaise
1 tablespoon cilantro leaves, chopped
1 baby lemon leaf, chopped (if you have a tree!)
1. Preheat oven to 350 degrees. In a medium frying pan, heat the olive oil and cook the onion and bell pepper over medium heat until softened, about 10 minutes.
2. In a large mixing bowl, mix the chicken (or turkey, or a combo of both), cooked onions & peppers from step 1, and remaining patty ingredients. Lay out a piece of waxed paper and form 10 – 12 patties.
3. Transfer patties from wax paper to a rimmed sheet pan and bake for 30-35 minutes. Stir together the lemon yogurt dip. When patties are cooked, serve with rice and a dollop of lemon yogurt.
Amy’s Kitchen Coach Tips
- Don’t toss the ends of your baguette! Cut them in chunks and give them a whirl in your food processor to create your very own, fresh bread crumbs. Store the crumbs in a freezer bag or container in your freezer or fridge.
- To freeze for later: After forming the patties, you can cut around pairs on the wax paper and transfer to a freezer bag to bake some other time. To bake frozen, add another 10 minutes to cooking time.
