Cut potatoes, skin on, into 1 inch (2.5 cm cubes). Wash in cold water. Add to medium pot, cover with cold water, cover with lid and bring to boil over medium-high heat. Uncover, reduce heat and cook on low boil until potatoes are fork tender. Drain potatoes and mash with the yogurt. The recipe works well with leftover mashed potatoes.
Meanwhile, add ground chicken to a large bowl. Top with the beaten egg, minced parsley, paprika, Italian mixed herbs, salt and pepper. Mix well.
Divide mixture into eight using a scant 1/2 cup (125 mL) measure for each patty. Use your hands to shape and flatten into patties about 1/2 inch (1.25 cm) thick. Set aside on plate.
Add oil to a large non-stick skillet and heat over medium-high heat. You can use more than one skillet if you wish to cook them all at one time. Arrange patties in pan. Fry until golden brown about 5-7 minutes per side and until thermometer registers an internal temperature of 160°F (71°C). Add more oil if needed.
Serve patties topped with sour cream or thick Greek yogurt and a sprinkle of chives or sliced green onions. They are also very good with chutney or even humble ketchup.
- Serves: 8
- Prep Time:
- Cook Time:
- 3 cups (750 mL) potatoes, fresh, diced
- 1/3 cup (75 mL) yogurt, 2% MF
- 1 lb (0.5 kg) ground chicken, lean
- 1 egg, medium
- 2 tbsp (30 mL) parsley, fresh, minced
- 1/2 tsp (2.5 mL) paprika, sweet
- 1 tsp (5 mL) Italian mixed herbs, dry
- 1/2 tsp (2.5 mL) salt
- 1/2 tsp (2.5 mL) black pepper, freshly ground
- 2 tbsp (30 mL) canola oil
- 1/2 cup (125 mL) light sour cream or Greek yogurt (optional garnish)
- 1/4 cup (60 mL) chives or green onions, sliced (optional garnish)
Substitute 2 cups (500 mL) leftover mashed potatoes for the potatoes and yogurt in the recipe. Make patties 1/4 cup (60 ml) size for appetizers.