Feta Spinach Chicken Patties with Almond Flour
These feta and spinach chicken patties combine ground chicken with creamy feta cheese, fresh spinach, and almond flour for a protein-packed, grain-free patty that's crispy outside and juicy within. The Mediterranean flavors of feta and garlic powder make these patties standout from standard chicken burgers, while almond flour keeps them moist without breadcrumbs. Perfect for meal prep, weeknight dinners, or lunchbox prep, these patties work on salads, in wraps, or as a standalone protein. They're ideal for anyone following paleo, keto, or low-carb diets seeking quick cooking and bold flavor. Serve them fresh off the skillet with a crisp salad, atop a bun, or alongside roasted vegetables for a complete meal that satisfies.
Ingredients
- 2 lbs ground chicken
- 1 large egg, beaten
- ⅓ cup almond flourcoconut flour1:4grain-free
coconut absorbs more moisture; reduce to 2 tbsp and add 1 tbsp water to batter
Full guide → - 1 tsp garlic powder
- 1 cup spinach, coarsely chopped
- ⅓ cup feta cheese
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp olive oil, for frying
Instructions
- 1
Combine ground chicken, almond flour, egg, feta, spinach, salt, pepper, and garlic powder in a large mixing bowl and mix together.
- 2
Roll mixture into 8 large or 12 small balls and place on a plate or parchment paper.
- 3
Heat a large skillet on medium-high heat with olive oil.
- 4
Add each ball to the skillet and press into a disc shape with a spatula.
- 5
Cook each patty 4-5 minutes per side until internal temperature reaches 165F, checking the middle to ensure chicken is fully cooked.
- 6
Remove and serve over lettuce, on a bun, or with vegetables.
Tips
Use parchment paper to prevent sticking during the rolling and resting stage. If mixture feels too wet, refrigerate for 15-20 minutes before forming patties to make handling easier and improve pan sear.
Don't skip the internal temperature check at 165F. Ground poultry needs thorough cooking; cut into thickest part and ensure no pink remains. A meat thermometer eliminates guesswork.
For crispier exteriors, let patties rest undisturbed for first 2 minutes on each side before flipping. Premature pressing or flipping releases moisture and prevents browning.
Good to Know
Refrigerate cooked patties in an airtight container up to 4 days. Freeze uncooked patties on a tray, then transfer to a freezer bag up to 3 months. Reheat in a skillet or 350F oven until heated through.
Form and refrigerate uncooked patties up to 24 hours before frying. Freeze uncooked patties for up to 3 months; cook from frozen, adding 2-3 minutes per side.
Serve on a bed of greens, atop a burger bun, in lettuce wraps, or alongside roasted broccoli, tzatziki, or a fresh Greek salad.
Common Mistakes
Do not flip patties repeatedly; flip once per side to avoid breaking apart and to develop a golden crust.
Do not skip the internal temperature check; ground poultry must reach 165F throughout to avoid foodborne illness.
Do not overcrowd the skillet; cook in batches if needed to ensure even browning and proper cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
coconut absorbs more moisture; reduce to 2 tbsp and add 1 tbsp water to batter
Full guide →FAQ
Can I cook these patties in the oven instead of pan-frying?
Yes. Place patties on a parchment-lined baking sheet, brush lightly with olive oil, and bake at 375F for 15-18 minutes until internal temperature reaches 165F. They won't brown as deeply but remain juicy and convenient for batch cooking.
What if I don't have almond flour?
Substitute with 1/4 cup coconut flour (absorbs more liquid), ground oats, or finely grated Parmesan. If using coconut, add 2 tbsp water to compensate. All alternatives work; results vary slightly in texture and moisture.
Can I freeze these patties before or after cooking?
Yes to both. Freeze uncooked patties on a tray, then bag them; cook directly from frozen, adding 2-3 minutes per side. Cooked patties freeze up to 3 months; reheat in a skillet or 350F oven until warmed through.