Dill Chicken and Skyr Patties with Warm Pea-Cauliflower Mash and Roasted Lemon Cucumber

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little olive oil.

2. 2

   2. Place the cucumber on the tray. Toss it with 15 ml (1 tbsp) olive oil, the sweet paprika, half of the lemon juice, a pinch of salt, and some black pepper. Roast for 18 to 20 minutes at 220 °C / 425 °F, until tender and browned around the edges.

3. 3

   3. While the cucumber roasts, bring a pot of water with a pinch of salt to a boil. Cook the cauliflower for 10 minutes. Add the peas and cook for 3 more minutes, until everything is tender. Drain well.

4. 4

   4. Transfer the drained cauliflower and peas to a processor or large bowl. Add 60 g (1/4 cup) skyr, Dijon mustard, 1 whole garlic clove, 5 ml (1 tsp) olive oil, a pinch of salt, and black pepper. Blend or mash until you get a rustic, creamy mash. Cover and keep warm.

5. 5

   5. In a large bowl, combine the ground chicken, beaten egg, chickpea flour, the remaining 60 g (1/4 cup) skyr, fresh dill, 2 minced garlic cloves, lemon zest, the remaining lemon juice, another pinch of salt, and black pepper. Mix until combined without overworking.

6. 6

   6. Divide the mixture into 8 small patties of equal thickness. Heat a large skillet over medium heat with the remaining 10 ml (2 tsp) olive oil.

7. 7

   7. Cook the patties for 4 to 5 minutes per side, until well browned and they reach a safe internal temperature of 74 °C / 165 °F. If your skillet is small, cook them in batches.

8. 8

   8. Spoon a bed of warm pea-cauliflower mash onto each plate. Arrange the chicken patties on top or alongside and serve with the roasted lemon cucumber. Finish with a little extra fresh dill if desired.