Rosemary Lemon Chicken Patties & Parmesan Cauliflower Mash

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FOR THE CHICKEN PATTIES:

INGREDIENTS

  • 1 pound ground chicken
  • 2 tablespoons sour cream
  • 1 teaspoon chopped fresh rosemary
  • 2 teaspoons kosher salt
  • 1 teaspoon cayenne powder
  • 2 teaspoons garlic paste
  • Zest of 1 lemon
  • 1 teaspoon preserved lemon paste, optional
  • 3 tablespoons chopped chives, optional
  • 2 tablespoons olive oil

FOR THE CAULIFLOWER MASH:

INGREDIENTS

  • 1/2 cup head cauliflower, chopped into florets (about 6 cups)
  • 2 tablespoons butter
  • 2 tablespoons heavy cream
  • 1/2 cup finely grated parmesan
  • Pinch of nutmeg
  • Salt, to taste

MAKE THE CHICKEN PATTIES

METHOD

  • STEP 1

    In a medium bowl, mix together the ground chicken, sour cream, rosemary, kosher salt, cayenne powder, garlic paste, and lemon zest. Mix in preserved lemon paste and chives.

  • STEP 2

    Divide into 4 patties. Heat oil skillet over medium heat. Sear each patty for 5 - 8 minutes per side.

MAKE THE CAULIFLOWER

METHOD

  • STEP 1

    Add cauliflower to a large pot and cover with water. Add a generous pinch of salt to the water and bring to a boil. Simmer for 15-20 minutes, or until soft and tender.

  • STEP 2

    Place cooked cauliflower into a food processor with butter, heavy cream, parmesan, and nutmeg. Puree until creamy. Pass the mixture through a sieve for an even smoother texture.

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