Chicken Patties (Whole 30 Approved)

These chicken burgers are adapted from the salmon cake recipe that you can find in the book "It Starts With Food" by Dallas and Melissa Hartwig. I'm not the biggest salmon fan, but I do like a quick meal that works well for breakfast, lunch, dinner, or best of all: brunch!

Ingredients: 

• 2 cans of chunk chicken breast (I like the ones from Trader Joe's and Wegmans)
• 1 can of pumpkin or about 2 cups of cooked sweet potato (or other squash, butternut works well)
• 2 large eggs
• 1 cup of almond meal or flour
• 4 tablespoons minced fresh parsley (or 4 teaspoons dried)
• 2 scallions, thinly chopped or 2 tablespoons of onion, chopped
• 4 tablespoons minced fresh dill (or 3 teaspoons dried)  
• 1 teaspoon of hot pepper sauce (Tabasco or similar) 
• t teaspoon of paprika
• 1 teaspoon of sea salt
• 1/2 teaspoon of fresh ground pepper
• ghee or coconut oil to coat the pan
• optional: mustard, lemon juice, tartar sauce, lettuce

Directions:

 Preheat over to 350F

With a fork, stir the eggs in a large bowl until there is a bit of air mixed in with them. Mix the rest of the ingredients in and combine. Grease cookie sheet with oil or ghee. Scoop out with 1/3 cup measuring spoon onto cookie sheet and shape into patties.


Bake for 20minutes, then rotate pan (flip them if you feel ambitious). Bake for another 10minutes. Serve hot in a lettuce wrap with mustard or stick in your fridge to grab and go throughout the week!

Makes about 8-10 patties.