Ingredients:

  • 1 lb (450g) ground chicken (lean)
  • 1 cup (100g) zucchini, grated and squeezed dry
  • 1/2 cup (50g) Panko breadcrumbs
  • 1/4 cup (25g) Parmesan cheese, finely grated
  • 1 large egg, beaten
  • 2 cloves (6g) garlic, minced
  • 2 tbsp (30g) green onions, thinly sliced
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper
  • 1/2 tsp (2g) paprika
  • 2 tbsp (30ml) avocado oil

Instructions:

  1. Grate the zucchini using a box grater. Place the shreds in a kitchen towel and squeeze firmly to remove all excess liquid until the zucchini feels like a dry ball of pulp.
  2. In a large bowl, combine the ground chicken, squeezed zucchini, Panko, Parmesan, egg, garlic, green onions, salt, black pepper, and paprika. Mix with a fork or hands until just combined; do not overwork the meat.
  3. Shape the mixture into 2-inch patties.
  4. Cook using your preferred method: Stovetop (heat oil over medium heat and fry 4–5 minutes per side), Air Fryer (400°F/200°C for 10–12 minutes, flipping halfway), or Baked (400°F/200°C for 15–20 minutes, flipping once) until a golden brown crust forms.