Recipe & Photo Credit:

Erika Schlick Sinclair, Author of Wandering Palate Cookbook


1 apple

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.