Asian Chicken Patties With Pickled Cucumbers

These Asian chicken patties are great on a bed of mixed baby greens and pickled cucumbers (recipe included) or as a sandwich.  I’ve include a Paleo version but also noted non-Paleo alternatives.

Asian chicken patties


  • 2lb ground chicken
  • 3T coconut aminos (or 3T soy sauce)
  • 1 egg (use additional egg, if desired)
  • 1 c almond flour (or breadcrumbs)
  • 3 green onions (scallions), chopped finely
  • 1 t sesame oil (sometimes I add an additional teaspoon)
  • Oil to grease pan


  • Preheat oven to 350F.
  • Mix all ingredients in a bowl and form into thin patties.
  • Heat a large skillet on medium heat and add a thin layer of oil.
  • Brown chicken patties on each side (~5 min).
  • If chicken is not cooked through, place patties in an oven safe dish and cook for ~5 min or until internal temperature is 165F.

Quick Pickled Cucumbers


  • 1/2 c rice vinegar
  • 1t salt
  • 1.5 T coconut crystals (or sugar)
  • 1 cucumber, peeled and thinly sliced


  • Mix all ingredients, except the cucumber, in a bowl.
  • Once sugar/coconut crystals are dissolved, add cucumber and mix until all cucumber is coated.
  • If time allows, these are best to sit for at least 30 min in the refrigerator before serving.

Asian chicken patties prepAsian chicken patties 3Asian chicken patties - burger


2 thoughts on “Asian Chicken Patties With Pickled Cucumbers

  1. Pingback: Whole 30 – Day 11 | Find the Time to Cook

  2. Pingback: Whole 30 – Day 12 | Find the Time to Cook

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