Juicy Chicken and Turkey Patties
This article is for informational purposes only and does not constitute medical advice. Always consult your healthcare provider before making any changes to your treatment plan.
These juicy ground chicken and turkey patties are made with onion, zucchini, and herbs (garlic optional, since many people with Crohn's disease may want to skip it) and can be air-fried, baked, or pan-fried.
These juicy chicken and turkey patties are perfect even when baked in the oven.
Ingredients:
- 1/2 kg (1.1 lbs) ground chicken
- 1/2 kg (1.1 lbs) ground turkey
- 2 onions
- 1 large zucchini or 2 small ones
- 3 cloves of garlic (optional; many people with Crohn's disease might want to skip it)
- A handful of parsley
- 2 eggs
- 4-5 tablespoons breadcrumbs
For Seasoning:
- Salt
- Pepper
- Turmeric
- Cumin
Makes 25-30 patties
Instructions:
-
Chop Vegetables:
Finely chop all the vegetables using a food processor.
-
Mix Ingredients:
In a large bowl, mix all the ingredients and spices until you have a uniform mixture.
-
Chill the Mixture:
Place the mixture in the refrigerator for an hour to allow the flavors to meld.
-
Prepare for Cooking:
Take the mixture out of the refrigerator and mix it again.
-
Cooking Methods:
- Air Fryer: This method is healthier and avoids the smell of frying. Use the air fryer function.
- Frying: Heat a skillet, add 3 tablespoons of olive oil, and fry the patties for 4-5 minutes on each side.
- Baking: Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper, place the patties on it with space between each one, spray with olive oil, and bake for 30 minutes (baking time may vary between ovens).
- Ninja Grill: Select the Air Fry program, set the temperature to 180°C (356°F), and cook for 15 minutes. Place the patties, spray with olive oil, and close the lid. After 7 minutes, flip the patties and spray the other side with olive oil.
-
Rest the Patties:
Let the patties rest for a few minutes before serving.
-
Serve:
Enjoy your meal! Looking for a crunchy side, try our gluten-free seed crackers.
Note: This recipe might not be suitable for all patients.
Recommended Resources
Browse ResourcesRelated Articles
Potassium Deficiency in Crohn's Disease: A Patient Guide
Potassium deficiency in Crohn's disease: what drains your levels, why magnesium must be corrected first, and how to hit your target on a low-fiber diet.
Short Bowel Syndrome in Crohn's Disease: Diet and Fluids
Short bowel syndrome in Crohn's disease changes how you eat and drink. What guidelines say about sodium, fluids, fat, fiber and supplements after surgery.
Protein Intake With Crohn's Disease: How Much You Need
How much protein do you need with Crohn's disease? ESPEN sets 1.2 to 1.5 g/kg in a flare and about 1 g/kg in remission. A guide to protein intake with Crohn's.
IgG Food Sensitivity Tests for Crohn's: Do They Work?
Is an IgG food sensitivity test worth it for Crohn's? What the sham-controlled trial found, why allergy societies reject the panels, and what to do instead.
Low-Fiber Diet for Crohn's Disease: Who Actually Needs It
A low fiber diet for Crohn's disease has a real but narrow role. Research links routine fiber avoidance to more flares, not fewer. Here is the evidence.
Gluten-Free Diet for Crohn's Disease: What Evidence Shows
Is a gluten free diet for Crohn's disease worth trying? Here is what the research shows on celiac risk, gluten sensitivity, fructans, and who benefits.