Chicken Zucchini Garlic Patties

Chicken zucchini poppers make an easy weeknight dinner that is both wholesome and incredibly flavorful. Packed with juicy ground chicken, tender zucchini, and plenty of fresh herbs, these patties are perfect dipped in a creamy cilantro sauce and have become my go-to gluten free crowd-pleaser. Whether served as a snack, light dinner, or party appetizer, everyone grabs seconds.

I first whipped these up on a busy summer night with garden zucchini overflowing in my fridge. Ever since, my youngest asks for popper night at least twice a month

Ingredients

• Ground chicken: use a variety with a little fat for juiciness avoid ultra-lean types which can dry out
• Zucchini: choose firm shiny squash shred finely and squeeze out moisture for a tender mixture
• Fresh garlic cloves: add big flavor use freshly minced instead of pre-chopped for punch
• Fresh chives: give a little onion brightness look for firm unblemished stalks
• Kosher salt: seasons both the patties and the sauce use flaky varieties for cleaner flavor
• Black pepper: use freshly cracked for flavor that really stands out in simple dishes
• Oil for cooking: choose neutral high heat oil like avocado or light olive oil for crispy edge
• Fresh cilantro: make sure leaves are vibrant and not wilted essential for the sauce’s aroma
• Mayonnaise: gives the sauce creamy richness go for high quality full-fat mayo
• Cottage cheese: adds lift and lightness in the sauce choose small curd for best texture
• Distilled white vinegar: brightens and cuts richness opt for clear with a crisp aroma

Step-by-Step Instructions

Make the Sauce:

Combine cilantro garlic mayonnaise cottage cheese and vinegar in a food processor letting it blend until fully combined slightly thick let the mixture chill in the fridge for at least thirty minutes to allow flavors to meld if you do not have a processor finely chop cilantro and stir together by hand add salt and pepper to taste

Prep the Zucchini:

Using a cheese grater shred zucchini over a paper towel sprinkle with a very small pinch of kosher salt squeeze well to remove as much water as you can dryer zucchini means the patties hold together better

Mix the Popper Base:

In a large bowl combine the squeezed zucchini ground chicken minced garlic chopped chives kosher salt and black pepper mix with your hands or a fork just until evenly distributed over-mixing can make the poppers tough

Shape the Patties:

Portion the mixture into six equal parts gently forming into three inch rounds flatten slightly so they cook evenly stack on a plate

Cook the Poppers:

Heat a nonstick or cast iron skillet on medium add a drizzle of oil when shimmering place patties in the pan and cook four minutes on each side pressing gently to get even browning if browning too fast lower the heat use a spatula to flip only once

Finish in the Oven if Needed:

If the patties are getting too brown but still pink inside pop them in a three hundred fifty degree oven for two or three minutes this ensures they are fully cooked without over crisping the outside

Serve with Sauce:

Serve each popper warm either with a dollop of the cilantro sauce on top or alongside for dipping if you want to dress them up sprinkle with extra chives

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Storage Tips

Keep leftover poppers in an airtight container in the fridge for up to three days For best results reheat gently in a skillet or in a low oven to maintain crispness The sauce keeps best for two days in the fridge do not freeze as it will separate

Ingredient Substitutions

Swap chives for finely diced green onions or fresh parsley Ground turkey will also work instead of chicken though the patties may be a little drier You can use sour cream in place of mayonnaise for a tangier sauce or use Greek yogurt for extra protein

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Serving Suggestions

Serve poppers on their own as a snack or tuck them into lettuce wraps for a low carb lunch They also pair beautifully with warm rice or tucked into a pita with crunchy slaw For kids serve smaller sizes with carrot sticks and extra sauce

Cultural Historical Context

Chicken and vegetable patties are a staple in many cuisines from American comfort food to Middle Eastern kofta This version takes inspiration from both by combining fresh herbs and vegetables into a wholesome weeknight meal

Recipe FAQs

→ How do I keep chicken zucchini patties from falling apart?

Make sure to squeeze as much moisture as possible out of the shredded zucchini before mixing. This helps the patties hold their shape during cooking.

→ Can I prepare these patties ahead of time?

Yes, you can mix and shape the patties in advance. Store them in the refrigerator, then cook fresh just before serving.

→ Is there a substitute for cottage cheese in the sauce?

Greek yogurt or extra mayonnaise can replace cottage cheese for a similar creamy texture in the cilantro sauce.

→ Can these be baked instead of pan-fried?

Yes, bake the patties on a parchment-lined baking sheet at 400°F for about 15-18 minutes until cooked through and lightly golden.

→ Are these chicken patties suitable for meal prep?

Absolutely! Cooked patties store well in the fridge for up to three days and can be reheated gently in a skillet or microwave.