Chicken and skyr cakes with artichoke center, lemon white bean cream, and roasted zucchini

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.

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   2. In a large bowl, combine the ground chicken, 60 g (about 1/4 cup) of the skyr, quick oats, Parmesan, beaten egg, 1 grated garlic clove, lemon zest, oregano, black pepper, and 1/2 teaspoon salt until evenly mixed.

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   3. Divide the mixture into 8 portions. Flatten each portion in your hand, place some chopped artichoke in the center, and seal it into a thick cake so the filling is enclosed. Place all 8 cakes on the tray.

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   4. Toss the zucchini with 1 tablespoon olive oil, sweet paprika, and 1/4 teaspoon salt. Spread it around the cakes on the same tray.

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   5. Bake for 18 to 22 minutes at 220°C / 425°F, until the chicken cakes are fully cooked and reach a safe internal temperature of 74°C / 165°F, and the zucchini is tender and browned at the edges.

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   6. Meanwhile, make the cream. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the remaining chopped garlic clove and cook for 30 seconds without letting it brown.

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   7. Add the white beans, chicken broth or water, lemon juice, and the remaining salt. Cook over medium heat for 5 minutes until heated through. Blend until smooth. Stir in the remaining 60 g (about 1/4 cup) of skyr until incorporated.

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   8. Spoon the white bean cream onto plates. Arrange the chicken cakes on top or alongside and serve with the roasted zucchini. Finish with chopped fresh parsley and serve hot.