Nutritional Wisdom with Carly Pollack

Chicken Patties with Cucumber Relish and Roasted Carrots

Well Fed 2
Chicken Patties with Cucumber Relish and Roasted Carrots Chicken Patties with Cucumber Relish and Roasted Carrots

1 lb boneless, skinless chicken thighs
1 scallion, trimmed and cut into thirds
1/2 bunch chives, trimmed and cut into thirds
1/4 cup cilantro
1/2 small jalapeno, seeds removed, minced
1/2 tbsp lime juice
1 tbsp Thai red curry paste
1 egg
1/2 tbsp fish sauce
1/8 tsp baking soda
1/4 tsp cream of tartar
1 tbsp coconut oil
1/2 large cucumber, sliced into rounds
sea salt, to taste
1/4 medium red onion, sliced
1/4 cup cilantro, chopped
1/2 tbsp lime juice
1 1/2 tbsp orange juice (freshly squeezed)
1 splash fish sauce
1 tbsp cashews, chopped
4 large carrots, cut into fries

Toss the cucumber slices with a generous amount of salt and let them sit in a colander for 20 to 30 minutes to remove excess moisture. Rinse with water, drain and pat dry. Place in a large mixing bowl, along with red onion, ¼ cup cilantro, ½ tbsp. lime juice, orange juice and splash of fish sauce. Toss until the veggies are coated with dressing. Allow flavors to melt and add chopped cashews just before serving. Cut the chicken in small pieces and place in the bowl of a food processor. Process on high until the chicken is chopped and a paste is beginning to form. Remove and place in a large mixing bowl. To the food processor, add scallions, chives, ¼ cup cilantro, jalapeno, ½ tbsp lime juice, curry paste, egg, ½ tbsp fish sauce, baking soda and cream of tartar. Process on high until it is pureed, then pour into the bowl with the chicken. Mix until combined, then cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oven to 375 degrees and place carrot fries on a parchment lined baking sheet. Drizzle with oil and sprinkle with salt and pepper. Bake for 30 to 35 minutes or until tender. Place 1/2 tbsp coconut oil in a large, non-stick skillet and heat on medium-high. Measure 1/3 cup of the chicken and drop into the pan, flattening to make a patty. Repeat with the rest of the chicken and herb mixture, giving them room in the pan so that they don't touch. Brown on one side, about 5 minutes, then flip and brown the other side, about 5 minutes. Keep patting and flipping until they are cooked through, then serve with the cucumber relish and roasted carrots. Top with chopped cilantro.

2 Servings