|10 min||25 min||1|
|454 gm||Chicken, ground, lean (or turkey)|
|1/2 cup chopped||Apple (optional)|
|2 tsp||Sage, ground|
|1 tsp||Rosemary, dried|
|1 tsp||Parsley, dried|
|1 tsp, ground||Thyme, dried|
|1 tsp||Nutmeg, ground (optional)|
|1 dash||Black pepper|
|1 dash||Crushed red pepper (optional)|
|1/2 tsp||Garlic powder (or onion powder)|
|1 tsp||Sea salt, fine|
|1 tbsp||Maple syrup, pure (optional)|
|2 tbsp||Coconut oil|
Combine all ingredients except oil and refrigerate for at least 30 minutes, overnight preferred.
If you are adding apple to this mixture, chop by hand or quickly mince in food processor.
Use your hands to form meat mixture into small thin patties.
Cook in a lightly oiled skillet over medium heat, about five minutes per side or until no longer pink in the center. Be careful not to overcrowd them or it will be difficult to flip them and they won't brown as well.
Remove patties to a plate lined with a paper towel and repeat with remaining patties.
Make patties in advance and store in freezer. Can be stored in refrigerator for up to 5 days.
Alternatively, you can bake them at 400F for 25 minutes. Serve hot.