Wednesday, June 16, 2010

Chicken Fennel Patties

I forgot how much I like fennel. Its anise flavor pairs well with chicken and onion, lending a sweetness and fullness that wasn't there before.  In this recipe, the fennel flavor doesn't hit you over the head.  In fact, if you didn't know that fennel was in the recipe then you might not be able to guess that it's in there at all unless you have a really advanced palate  That's not necessarily a bad thing, just means that these chicken patties are even more delicious than the individual ingredients would be standing alone.  If you want to make the fennel flavor more pronounced and recognizable, add in a teaspoon of crushed fennel seed.

printer friendly recipe

2 pounds ground chicken
1/2 fennel bulb, finely diced
1/2 onion, finely diced
1/2 small Granny Smith apple, finely diced (you can leave the skin on if you want)
2 garlic cloves, minced
1 egg, beaten well
2 heaping teaspoons Dijon mustard
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt
few grinds of black pepper

Mix together all of the ingredients really well. 

Form slightly heaping half cup measures of the meat mixture into patties.  You should be able to make eight patties. (You can do this step up to a day ahead.  Store the uncooked patties in a covered container lined with wax paper or parchment paper.)

Grill over medium heat turning once, five or so minutes per side. 

Serves 4.


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