Greek Chicken Patties With Lemony Parboiled Rice

Name: Greek Chicken Patties With Lemony Parboiled Rice
Prep time: 25 min
Cook time: 1 h
Yield: 5 people
Ingredients: 1 small stick of leek; 1 small red onion; 3 large garlic cloves; 5 tablespoons olive oil; 1 kilogram (2.2 pound) ground chicken meat; 120 grams (1 cup) breadcrumbs; ½ lemon zested; 2 tablespoons fresh lemon juice; 1 + ½ teaspoon ground coriander; 3 tablespoons Greek yogurt; 2 small eggs (about 45 grams each); ¼ cup chopped fresh parsley; 2 teaspoons thyme; 2 tablespoons mustard powder; ½ tablespoon sweet red pepper; ⅓ tablespoon garlic powder; 2 tablespoons dried oregano; 8 tablespoons olive oil; 2 cups long grain parboiled rice; 2 bay leaves; ½ red onion; 4 large garlic cloves; 1 + ½ tablespoons dried oregano; ⅓ cup lemon juice fresh; ½ lemon zested

User Reviews

5.0

12 reviews

Excellent

Prep Time
25 mins
Cook Time
1 hr
Servings
5 people
Calories
905 kcal
Course
Main Course
Cuisine
Greek

Greek Chicken Patties With Lemony Parboiled Rice

Iris Warren

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These healthy chicken patties are juicy and tender baked in the oven and served with a real fragrant lemon rice!

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Ingredients

Servings

For The Patties:

1 small stick of leek finely chopped
1 small red onion finely chopped
3 large garlic cloves finely chopped
5 tablespoons olive oil
1 kilogram (2.2 pound) ground chicken meat
120 grams (1 cup) breadcrumbs
½ lemon zested
2 tablespoons fresh lemon juice
1 + ½ teaspoon ground coriander
3 tablespoons Greek yogurt
2 small eggs (about 45 grams each)
¼ cup chopped fresh parsley
2 teaspoons thyme

For The Pan:

2 tablespoons mustard powder
½ tablespoon sweet red pepper
⅓ tablespoon garlic powder
2 tablespoons dried oregano
8 tablespoons olive oil

For The Lemony Rice:

2 cups long grain parboiled rice
2 bay leaves
½ red onion minced
4 large garlic cloves minced
1 + ½ tablespoons dried oregano
⅓ cup lemon juice fresh
½ lemon zested

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Instructions

For The Patties:

Add the ground chicken meat to a large mixing bowl.
Heat the olive oil in a non-stick pan over high heat.
Add the leek, onion, and garlic and cook until softened. Turn the heat off and transfer the contents of the pan to the bowl with the ground meat. Scrape the pan with a wooden spoon from all of the olive oil.
Add all of the remaining ingredients for the patties to the bowl as well. Season with salt and pepper. Start to mix everything with your hands.
Add ½ cup water to the mixture gradually. If you find the ground meat getting too loose don't add all of the water. You should have a shapeable ground meat mixture that feels soft and a bit sticky. Mix very well for a few minutes. As the more you mix the better the breadcrumbs absorb the water. 5 minutes should be enough.
Once you are done with mixing, cover the bowl with plastic wrap and place in the fridge while you boil the rice.
Cook the rice according to its package instructions. Add the 2 bay leaves inside its boiling water for extra flavor. Once cooked transfer rice to a strainer and let it sit and drain.
Preheat oven to 230°C / 446°F. If your oven is too strong preheat to 220°C 428°F.
In a small mixing bowl whisk together all of the ingredients for the pan. Add ⅔ cup water and whisk again to combine.
Pour this mixture in a 10 x 15 inch (27 x 39 cm) pan. It should be enough to cover the whole bottom of the pan. If you're using a slightly bigger pan add a little bit more water to cover the pans bottom surface.
Remove the bowl with the ground meat from the fridge. Divide mixture into 10 parts. Roll each one into a ball and then pat it to flatten it into a patty. Place patties in the pan and bake for about 20 minutes.
Flip the patties. By now most water should have drained from the pan. Add plenty of water to cover the bottom of the pan again. Bake for another 20-25 minutes until the patties get deep golden all over on top. Remove pan from oven and cover to keep warm while you finish off the rice.

For The Lemony Rice:

In a large non-stick pan heat a generous splash of olive oil over high heat.
Add the onion and garlic and cook until softened and golden in color.
Drop heat to medium. Add the rice, lemon juice, lemon zest, and dried oregano. Stir well with a wooden spoon.
This step is optional but adds extra flavor to the rice. Scrape some of the paste that has formed at the bottom of the pan you baked the meatballs in, and add it to the rice. Stir well.
Cook rice for 2-3 minutes overall in the pan and then remove from heat and serve together with the patties.
I served mine with Pita bread and this speedy Cucumber and Mint Yogurt Salad.

Nutrition Information

Show Details

Serving 1serving Calories 905kcal (45%) Carbohydrates 87g (29%) Protein 48g (96%) Fat 40g (62%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g Monounsaturated Fat 23g Trans Fat 1g Cholesterol 229mg (76%) Sodium 330mg (14%) Potassium 1401mg (40%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 471IU (9%) Vitamin C 19mg (21%) Calcium 188mg (19%) Iron 6mg (33%)

Nutrition Facts

Serving: 5people

Amount Per Serving

Calories 905 kcal

% Daily Value*

Serving	1serving
Calories	905kcal	45%
Carbohydrates	87g	29%
Protein	48g	96%
Fat	40g	62%
Saturated Fat	8g	40%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	23g	115%
Trans Fat	1g	50%
Cholesterol	229mg	76%
Sodium	330mg	14%
Potassium	1401mg	30%
Fiber	5g	20%
Sugar	4g	8%
Vitamin A	471IU	9%
Vitamin C	19mg	21%
Calcium	188mg	19%
Iron	6mg	33%