Feta and Spinach Chicken Patties
Published Apr 26, 2020 Updated Jul 11, 2023
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Stop what you are doing and make these Feta and Spinach Chicken Patties! They will seriously change your life in the best way. Not only are they filled with tons of flavor, but it requires minimal ingredients and can be whipped up in no time at all. They are also Keto, Macro Friendly and kid friendly.
Recently, I have been making a double batch of these Feta and Spinach Chicken Patties on Sunday and using for meal prep during the week and freezing the rest of easy meals later in the month. I am amazed by how well they store in the fridge. In my opinion, I think they taste better after sitting a few days. I will simply heat up in the microwave, skillet or add to the air fryer for 2-3 minutes.
Feta isn’t something that I incorporate into my diet that often, but every now and then it just hits the spot. I usually get really upset stomachs if I have dairy, but these patties don’t seem to throw me off track. However, if you can’t have dairy, try subbing your favorite dairy free cheese.
What you need for this recipe:
- Ground Chicken- Walmart will usually carry this, but if you can’t find it, simply ask the butcher at any grocery store, and they will get you some.
- Feta Cheese
- Spinach
- Garlic Powder
- Salt & Pepper
- Large egg
- Almond Flour
- Olive Oil
- Skillet for frying
How to serve these Feta and Spinach Chicken Patties:
- On top of a salad
- Sweet Potatoes
- Green Beans
- Cauliflower Rice
- Zucchini or Squash
- Cauliflower Mash
- Tomato & Cucumber Salad
Feta and Spinach Chicken Patties
Ingredients
- 2 lbs ground chicken
- 1 large egg beaten
- 1/3 cup almond flour
- 1 tsp garlic powder
- 1 cup spinach coarsely chopped
- 1/3 cup Feta Cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil For frying
Instructions
- In a large mixing bowl add in the ground chicken, almond flour, egg, feta, chopped spinach, salt, pepper, and garlic powder. Mix together.
- Roll the chicken mixture into 8 large or 12 small balls and place on a plate or parchment paper.
- Heat a large skillet on medium/high heat with 1 tbsp of olive oil (This may take 2 batces of cooking. 1 tbsp for each batch).
- Add each patties to the skillet and use a spatula to press each ball into a disc shape.
- Let each patty cook 4-5 minutes on each side. It is important to check the middle to make sure the chicken is cooked all the way through. The internal temp for the patties should be 165F to be fully cooked.
- Remove and serve over lettuce, on top of a bun or serve with a side of vegetables.Â
Notes
- If the chicken mixture is still too wet, add another tablespoon of almond flour.
- Store in a glass container for up to one week and 3 months in the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love this recipe? Be sure to check out my other favorites below:
- Buffalo Chicken Patties
- Greek Chicken on a Stick
- Sriracha Chicken Meatballs
This recipe was so good! I divided the mixture into 8 patties, and cooked it in my air fryer. I preheated for 5 minutes at 350°, sprayed it with cooking spray, and then cooked 4 patties at a time for 15 minutes. I flipped them halfway through. Will definitely make again!
I am so happy to here this. Thank you for letting me know it worked in the air fryer!
Can I use ground turkey instead?
For sure!