Anna Pump's Chicken Frickadellen

(Click on photo to enlarge)

Wonderfully juicy and tender chicken patties, these are delightfully different. As usual Anna's creative take on complimentary sauces makes this recipe a standout. I've added my hints and comments within brackets, below.

Anna's comments about this recipe~

“Translated, frickadellen means “large meatballs, lightly flattened”. We make them in large quantities at Loaves and Fishes. They’re so much in demand because they are juicy and tender, and reheat well. We serve them on a toasted bun with a side of green salad, or as a dinner entree with a side of couscous."

Chicken Frickadellen with Caper and Lemon Topping

Adapted from "Summer on a Plate" by Anna Pump

To make the chicken patties:

2 pounds boneless chicken thighs, skinned, trimmed of fat, and cut into large chunks

1 cup minced onions

1 cup soft fresh bread crumbs

2 large eggs

1 tablespoons fresh lemon juice

1 ½ teaspoons kosher salt

1 teaspoon smoked Spanish paprika

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

Topping:

3 Tablespoons olive oil

1 cup finely chopped onion

1/3 cup capers in brine, drained

1/4 cup fresh lemon juice

1/4 cup minced fresh parsley

Method:

Place chicken in a food processor fitted with the metal blade. Pulse a few times until coarsely chopped. Transfer chopped meat into a large bowl. Add the onion, bread crumbs, eggs, lemon juice, salt, paprika, cumin and cayenne. With your hands , knead until well combined.

[I just used a silicone spatula and mixed it really, really well.]Shape into 8 patties.

Note:

I used a portion scoop (ice cream scoop) to portion the patties. There is no photo in the book, but Anna must make her patties quite large (approximately the size of a beef burger). I halved the recipe and made 8 patties, I like the smaller size, they are easier to flip and make a pretty presentation on the plate. But for sandwiches, I would make the patties larger, to fit the bun.

To grill:

Brush the grill lightly with oil. Cook the patties over medium-hight heat for 12 minutes, turning them once.

To saute:

Heat 2 tablespoons olive oil in a large skillet. Saute the patties over medium heat for 12 to 14 minutes, turning them once, until cooked.

[These may have a tendancy to brown too quickly (before cooking all the way through) so I sauteed mine, then transfered to a preheated 325* oven for a few minutes to make sure they were cooked through.]

For the topping: (Don't skip! This puts them over-the-top.)

In the olive oil, saute the onion in a skillet over low heat about 8 minutes, until onions are light brown, & glossy. Add the capers and cook 3 minutes, stirring a few times. Add the lemon juice, turn the heat to high and cook 30 seconds. Spoon the topping over the patties and sprinkle with parsley.

Yields 4 servings

This recipe can be doubled.

I served the patties with couscous cooked in chicken broth and topped with toasted pine nuts, and a lemon wedge on the side.

They were so good ~ I look forward to making these again soon.