I used chicken breast that I ground in the food processor instead of buying it pre-ground. By doing this myself, I can control the texture, so they don’t turn out pasty. I used shredded Fuji apples which brought a bit of sweetness and helped to keep to these tender pattties moist. To add a savory compliment to the sweetness, garlic, fresh thyme and fresh sage are mixed in. When you form these into patties, you will need to wet your fingers as they tend to get a little sticky. I’ve made these twice now and cook them all at once, then freeze into indiviual portions that we can quickly heat up in the morning for a fast breakfast.Pictures and Recipe here
Source: desertculinary
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