Chicken Pancakes

Did that title make you want to throw up?  It certainly doesn't sound very appetizing, which is why I'm renaming it "chicken patties."  Yes.  Boring.  Safe.  Palatable.  When I think chicken pancakes, I just squirm a little.  I picture chicken and maple syrup which seems a culinary atrocity.

Now chicken and waffles?  Totally fine.  Don't ask me why, I don't make the rules!

I adapted this recipe from one I found online, mostly because I didn't have any chinese 5-spice powder.  I have about 473829 other spices in my spice cabinet but not that one.  So, I decided to take a different flavor profile with mine.  Did you like that term?  Makes me sound like a professional.  Either a professional or a totally pretentious git.  The other recipe also sounds delicious though and I encourage you to check it out here: http://tastykitchen.com/recipes/special-dietary-needs/light-chicken-pancakes/.

This is a really healthy recipe.  Very little oil is used and no bread crumbs!  I served these with a baked sweet potato and some steamed zucchini.  I like my baked sweet potatoes with a teaspoon or so of grated parmesan cheese melted on top.  Don't knock it; it works.

Chicken Patties

1 package ground chicken (or turkey if you're feeling wild)
1 tbsp thyme (not ground; although if you go down that alley, reduce it to about 1 1/2 tsp)
2 tsp dried basil
1 egg
5-6 green onions, chopped
Salt and pepper to taste
Butter or olive oil for pan

Preheat your oven to 350.  Spray a baking tray.  Place all ingredients into a bowl and mix together.  You should always be careful not to overmix; it makes your patties tough.  And nobody likes tough patties.  Doesn't that sound like some kind of nasty innuendo?  Maybe these should be Innuendo Patties.

Once your ingredients are mixed, get out your griddle pan, or if you don't have one of those; just a pan.  It's that simple.  Brush the bottom of the pan with olive oil and heat on high until a drop of water dances across the surface of your hot pan like a fouette-obsessed ballerina.  I used to be able to do fouettes.  But not without coming pretty close to kicking something.

Once the pan is hot, form the patties (I tried the wet-hands rumor and it is true!).  Don't make them too thick or they won't cook all the way through.  Put them on the hot griddle and let them cook for about 5 minutes on each side.  Once both sides are cooked and golden, remove them to the oven to finish off. This method avoids you cutting into each one obsessively to make sure it is no longer pink inside.  Usually you can tell if there is still some pinkness if there is a pink line around the circumference of the patty; however, sometimes you just can't be sure.  Putting them in the oven for 5-7 finishes them off without making them too dry.

Serve them with something healthy, for the love of all that is holy!  They would be great with some tzatziki sauce on the side, or in a pita with some salad and feta thrown in for good measure.  My husband had these the next day on toast with cheese and tomato and I proclaimed them acceptable for human consumption.