Emeril's Chicken-Patty Pockets

Prep Time:
25 mins
Total Time:
25 mins

If you or your little helpers don't like spicy food, simply reduce the amount of cayenne pepper in the patties to a quarter teaspoon.


For the Chicken-Patty Pockets

  • 1 pound ground dark-meat chicken

  • 2 large egg whites, lightly beaten

  • ½ cup plain dried breadcrumbs

  • ¼ cup finely chopped onion

  • ¼ cup chopped fresh parsley

  • 1 tablespoon minced garlic

  • 1 teaspoon coarse salt

  • ½ teaspoon cayenne pepper

  • ½ teaspoon ground coriander

  • ¼ teaspoon ground cumin

  • ¼ teaspoon ground nutmeg

  • 2 tablespoons olive oil

  • Pita pockets, for serving

  • Lettuce, sliced tomatoes, and cucumbers, for serving

  • Minted yogurt sauce (optional, below), for serving

For the Minted Yogurt Sauce

  • 1 cup plain yogurt

  • 2 tablespoons chopped fresh mint leaves

  • 1 tablespoon fresh lime juice

  • Coarse salt and ground pepper


Make the Chicken-Patty Pockets

  1. Heat broiler, with rack in highest position. In a large bowl, combine chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt, and spices and mix until well blended. Line a rimmed baking sheet with foil and drizzle with 1 tablespoon oil. Divide chicken mixture into 8 portions (about 2 1/2 to 3 ounces each) and place on sheet. Shape each into an oval patty and use your hand to flatten slightly. Drizzle 1 tablespoon oil over patties.

  2. Broil until lightly browned, about 4 minutes. Flip and cook until cooked through, about 4 minutes more. Serve in pita pockets, with lettuce, tomatoes, cucumbers, and Minted Yogurt Sauce, if desired.

Make the Minted Yogurt Sauce:

  1. In a small bowl, stir together yogurt, mint, and lime juice. Season with salt and pepper. Serve immediately or refrigerate, covered, up to 1 hour, to allow flavors to come together.

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