Herbed Chicken and Carrot Patty Lettuce Cups
Servings
10
Servings
10
Ingredients
  • 1 medium carrotroughly chopped
  • 1cup fresh cilantroroughly chopped, plus more for serving
  • 1 green onionroughly chopped
  • 1/4cup fresh mint or dill
  • 1/4cup regular or gluten-free panko bread crumbs
  • 2tsp fish sauce
  • 1lb ground chicken or turkey
  • 2tsp coconut oildivided
  • 1leaves head iceberg or Bibb lettuceseparated
  • 1cup yogurt or sriracha mayonnaisefor serving
Instructions
  1. In food processor fitted with metal blade, pulse carrot, cilantro, green onion, and mint or dill until very finely chopped. Add panko and fish sauce, pulse again to combine, and then add chicken, pulsing until carrot and herb mixture is incorporated into chicken. Transfer to medium bowl, cover, and refrigerate for at least 1 hour to firm up. Form 10 heaped 2 Tbsp scoops of herbed chicken mixture into 1/2-inch thick patties and place on plate.
  2. To cook patties, heat large nonstick pan over medium heat and add 1 tsp coconut oil. Cook patties in batches until no pink remains, about 5 to 6 minutes per side. Repeat with remaining 1 tsp coconut oil and patties. Transfer cooked patties to serving platter alongside lettuce leaves and yogurt, and then garnish with additional cilantro.
  3. Serve warm or chilled, having guests make their own parcels by adding a patty and dollop of yogurt to a lettuce leaf.
Recipe Notes

Per serving: 131 calories; 15 g protein; 5 g total fat (2 g sat. fat); 6 g total carbohydrates (3 g sugars, 1 g fiber); 176 mg sodium