sprinklefingers

i subscribe to quite a few (okay, probably a few too many,) magazines. one of them is martha stewart’s everyday food. it’s little, cute and sometimes has one or two recipes inside that i can at least get an idea from.

not too long ago, emeril (you know, bam!) started a column in everyday food - it focuses on cooking & eating with kids. again, it’s cute and sometimes has one or two recipes that look like they’re worth trying.

one such recipe - from the April issue - chicken patties stuffed so full of flavor that they really are quite delicious. meant to be stuffed into pita with cucumbers & yogurt sauce, these are a perfect addition to my list of regular meals for the coming summer months.

i highly recommend you try them.
i suggest just one alteration to emeril’s recipe. instead of using plain dried breadcrumbs, i ran a cup or so of these croutons through my food processor…and i swear to you, it really made a delicious difference. (yes, i’ve prepared them with plain dried breadcrumbs and, seriously, using the croutons makes them even better!)

and, aside from the crushed croutons in place of plain breadcrumbs, i also suggest you double this recipe and freeze some of your patties after broiling. simply wrap in foil and reheat in a 350 oven til hot.

emeril’s chicken patties

• 1 pound ground dark-meat chicken
• 1 large egg & one large egg white, lightly beaten
• 1/2 cup plain dried breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh parsley
• 1 tablespoon minced garlic
• 1 teaspoon coarse salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 2 tablespoons olive oil
  
  pita pockets, for serving
  lettuce, sliced tomatoes and cucumbers, for serving
  minted yogurt sauce (optional, below), for serving

minted yogurt sauce:

• 1 cup plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon fresh lime juice
• coarse salt and ground pepper

1. heat broiler, with rack in highest position. In a large bowl, combine chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt, and spices and mix until well blended. line a rimmed baking sheet with foil and drizzle with 1 tablespoon oil. divide chicken mixture into 8 portions (about 2 oz each - a 2 oz disher works perfectly for this!) and place on sheet. shape each into an oval patty and use your hand to flatten slightly. drizzle 1 tablespoon oil over patties.
2. broil until lightly browned, about 4 minutes. flip and cook until cooked through, about 4 minutes more. serve in pita pockets, with lettuce, tomatoes, cucumbers, and minted yogurt sauce if desired.
3. make the minted yogurt sauce: in a small bowl, stir together yogurt, fresh mint leaves, and fresh lime juice. season with coarse salt and ground pepper. serve immediately or refrigerate, covered, up to 1 hour, to allow flavors to come together.

come back tomorrow! i’ve got the perfect pita bread recipe - the ideal chicken patty delivery vessel!