Savory Chicken, Oat and Ricotta Patties with Warm Spinach Lemon Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and line a tray or plate with parchment paper to hold the patties if needed.

2. 2

   In a large bowl, combine the ground chicken, ricotta, oats, beaten egg, grated Parmesan, 1 grated garlic clove, lemon zest, 1 tablespoon (15 ml) / 1 tbsp lemon juice, dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix until evenly combined.

3. 3

   Let the mixture rest for 5 minutes so the oats absorb some moisture. Then divide and shape into 8 thick patties of equal size.

4. 4

   Heat 1 tablespoon (15 ml) / 1 tbsp olive oil in a large skillet over medium heat. Brown the patties for 3 to 4 minutes per side, working in batches if needed, until nicely colored.

5. 5

   Transfer the browned patties to the tray and bake for 8 to 10 minutes at 200 °C / 400 °F, or until cooked through in the center and they reach a safe internal temperature of 74 °C / 165 °F.

6. 6

   While they bake, make the sauce. In the same skillet, heat the remaining 1 tablespoon (15 ml) / 1 tbsp olive oil over medium-low heat. Add 1 chopped garlic clove and cook for 30 seconds without letting it brown.

7. 7

   Add the fresh spinach, chicken broth, the remaining 1 tablespoon (15 ml) / 1 tbsp lemon juice, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Cook for 2 to 3 minutes, stirring, until the spinach wilts.

8. 8

   Reduce the heat to low and stir in the Greek yogurt, chopped chives, and sweet paprika. Mix gently for 1 minute until the sauce is warm and creamy. Do not let it boil so it stays smooth.

9. 9

   Serve 2 patties per portion with the warm spinach sauce spooned over the top or on the side. If desired, finish with a little extra grated Parmesan and extra chives.

10. 10

    Enjoy hot right away, or let cool and refrigerate for later. Reheat at 175 °C / 350 °F for 8 to 10 minutes before serving.