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Pan-Fried Chicken and Vegetable Patties
Dark meat ground chicken will give you the juiciest, most flavorful patties, but white meat works well, too. Make sure to shred the turnip or carrot on the small holes of box grater, as fine shreds combine better with the chicken and turn tender with cooking. Made with horseradish, the patties are great served on buns, with cheese and other burger accoutrements. Spiced with harissa, we liked the patties stuffed into flatbread, along with fresh tomato and feta cheese. Or serve either version with vinaigrette-dressed baby greens.
4
Servings
20 minutes
Ingredients
-
1
pound ground chicken, preferably dark meat
-
½
cup finely shredded peeled turnip OR carrot (see note)
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We are not fans of either horseradish or harissa, any suggestions for a substitute?
I was thinking maybe dijon mustard, or white miso thinned with a bit of soy sauce, tamari, or mirin, or curry in some form.
Does the horseradish/harissa have a function in the recipe other than seasoning? Could it be left out and replaced with herbs or spices more to our liking?