Italian Chicken Breakfast Patties

Updated: Mar 28

People often ask me what's an alternative to breakfast cereals?

Full of vitamin A, vitamin D, zinc, iron, and B vitamins.

700 g organic boneless, skinless chicken thighs

¼–½ cup organic raw chicken livers

¼ cup chopped fresh chives or scallions

2 tablespoons chopped fresh sage leaves

1 tablespoon Italian seasoning

2 teaspoons fennel seeds

2/3 cloves garlic crushed

1 teaspoon sea salt

2–3 tablespoons olive oil

1. In a food processor fitted with the standard S blade, combine the chicken thighs, livers, chives or scallions, sage, Italian seasoning, fennel seeds, garlic powder, and salt. Process until the mixture is ground and begins to form a ball.

2. Lightly oil a large plate. With oiled hands, form the mixture into 8 equal-size patties and place on the prepared plate.

3. Preheat a 10" cast-iron skillet over medium-low heat for a few minutes. Add about 1 tablespoon of the oil and carefully place 3 or 4 patties into the pan. Cook for 3 to 5 minutes on each side, or until no longer pink. Repeat with the remaining patties. Uncooked patties can be stored between pieces of parchment paper in a container in the freezer for up to 3 months. Cooked patties can be stored in the refrigerator for up to 5 days.

Always serve with green vegetables? Add any tomatoes, grated beet, kale, asparagus, spinach.

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