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1/3 cup fresh bread crumbs, coarsely chopped
Cut chicken into 1" cubes and place in food processor with cutting blade. Pulse until coarsely textured and about 1/8" pieces. Turn out into medium bowl (can use ground chicken or turkey from the grocer also).
Meanwhile, sauté onions until transparent but not limp. Add to meat in bowl.
Add remaining ingredients except oil to bowl. Mix gently but thoroughly. Form into patties 2" across and 1" thick. Heat oil in large skillet over medium heat. Add patties to pan, being careful to not crowd them. Fry until browned on both sides, about 4 minutes per side. Remove from skillet to warmed plate.
Serve with rice or couscous. Or pilaf.
Poster's Notes:
Posted by Deborah Sichel
Nutritional Info Per Serving: N/A
3 tablespoon lemon juice
1 lb. fresh lean chicken (about 3 half-breasts) ground fresh
3/4 teaspoon salt
2 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons fresh chopped parsley
1 teaspoon ground cumin
1/3 cup minced sautéed onion
4 tablespoons oil (I use olive)
This is a big favorite at my house. The spices are mild Middle Eastern. Sometimes I add a little
turmeric to change the color, maybe 1/2 teaspoon.