Recipe & Photo Credit:
Erika Schlick Sinclair, Author of Wandering Palate Cookbook
1 lb. ground chicken
1/2 t. chopped fresh sage
1 t. ground cinnamon
1 T. maple syrup (optional)
1/2 t. salt
1/2 t. garlic powder
1/2 t. onion powder
1 T. coconut oil
sauteed spinach, for serving
1. Peel and shred the apple with a mandolin or box grater. Dry any moisture out of the shredded apples with a paper towel.
2. Gently knead the ground chicken with the apple, sage, cinnamon, maple syrup (if using), salt, garlic powder and onion powder until combined. Divide and form into eight 2-inch patties.
3. Heat the coconut oil in a skillet set over medium heat and pan fry the patties until lightly browned and cooked through, about 3-5 minutes per side.
4. Divide the patties between two plates and serve with spinach.