Friday, October 4, 2013
Kzizot (Israeli Chicken Patties)
When I was a kid, kzizot were our ultimate picnic food. I remember stuffing them into pitas and smothering them with hummus and israeli salad. Not much has changed since I still love kzizot and would gladly eat them like that any day. You can serve this with all kinds of middle eastern dips, or you if don't have access to those, they are great on their own as well. I made a greek yogurt dip with garlic and chives the last time I served these.
What makes these patties so great is the grated potato. It keeps the meat really moist, even on the second day if you have leftovers. The recipe is fairly simple and is really hard to mess up. As with all red bell peppers, you could use yellow or orange bell pepper instead.
1 medium potato (yukon gold or similar), peeled and grated on the large holes of a box grater
1 medium onion, chopped
1 red bell pepper, chopped
1 pound ground chicken
3 tablespoons fresh chopped parsley
1 1/2 teaspoon paprika
salt and pepper, to season
oil, for frying (about 2 tablespoons)
Mix all the ingredients except for the oil together. Heat a pan over medium-high heat and add 1 tablespoon of oil. Form the meat mixture into small hamburger-sized patties. Place 5 to 6 patties in your pan at a time (don't crowd the pan). Fry about 4 to 5 minutes per side, until the chicken is cooked through. Repeat with remaining meat.
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