Ingredients
1 pound ground chicken
1-2 medium zucchini squash (about 1½ cups shredded)
2 garlic cloves, minced
2 tablespoons fresh chives, chopped
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
1-2 tablespoons oil for cooking
For Creamy Cilantro Sauce
1 cup fresh cilantro
1 small garlic clove
1/3 cup mayonnaise
1 tablespoon cottage cheese
1 tablespoon distilled white vinegar
Instructions
Combine cilantro, garlic clove, mayonnaise, cottage cheese, and vinegar in a food processor and blend till combined. Place in the fridge to thicken and let flavors combine at least 30 min. Add salt and pepper to taste. Using a cheese grater, grate the fresh zucchini squash into small pieces and place on a paper towel. Sprinkle with a tiny bit of kosher salt and squeeze to remove excess moisture. Place into a large bowl with chicken, garlic, chives, and 1/2 teaspoon kosher salt and a sprinkle of fresh black pepper. Form mixture into 3 inch patties. Prepare a large nonstick or cast iron skillet with oil and bring to medium heat. Cook chicken patties on each side for 4 minutes until browned on both sides and cooked through. Serve warm with dipping sauce or top each popper with a little bit of the sauce.
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