Lately it seems Monday through Friday’s menu has fallen into a very predictable pattern. This is a recipe I randomly stumbled upon on a food blog that focuses on cooking with a spiralizer (if you don’t own a spiralizer yet, amazon prime it immediately- they are so quick & fun to use-even my mom was an instant big fan). Zucchini noodles are one of the most frequent vegetables I use in our spiralizer, however I feel like I always end up creating the same type of noodle when cooking with them. I was intrigued by this recipe because they chose to grate the zucchini instead, which I might add, makes A LOT when finely grated. This is super quick to make, so a great alternative to your usual week night meals.
What I loved most about this dish is how entirely wholesome it is, with four basic ingredients; ground chicken, zucchini, green onion, and cilantro.The only adjustment I would make to these cakes the next go around, would be to serve them with some type of dipping sauce. We ended up using hot sauce, but I was thinking a jalapeno hummus type of dip would be great to serve with them. Or even better, you could turn this into a burger, with a toasted bun and spicy tartar sauce on top.
Chicken & Zucchini Cakes (serves 4)
- 1 lb. ground chicken breast
- 2 grated zucchinis (leave peel on)
- 1 bunch of green onions, sliced
- 1 cup of cilantro, minced
- 3 clove garlic
- 1 tsp salt
- ½ tsp pepper
- ¾ tsp cumin
- 3 table spoons of olive oil, for cooking
- In a bowl, toss ground chicken with zucchini, green onion, cilantro, garlic, salt & pepper, and cumin. The mixture will be quite wet.
- Heat a drizzle of olive oil in a medium pan over medium heat. Roll the mixture into medium to large sized meatballs.
- Cook for about 5-6 minutes on the first side. Flip and cook an additional 5-6 minutes, or until golden brown and the centers are cooked through.