Healthy Chicken Patties and Za’atar Pita Chips

Since I was little, i loved to explore food from all over the world. I grew up in Zurich and had relatives from Vienna and loved making foods from Europe as well as the Mediterranean culture.

These dishes are perfect for summer dinners, either at a BBQ or if you just want something simple and light to snack on. When my kids were little, this chicken patties were my go-to meal because of how easy and simple they were to make! Pita chips are also GREAT for Fattoush Salad, a Mediterranean dish.


Healthy Chicken Patties
Author: Fiona Gorelik-Bollag
  • 1 pound Ground Chicken or Turkey
  • 1 Zucchini grated
  • 1-2 big Carrots grated
  • 3-4 Scallions minced
  • 1 handful Parsley and Dill finely chopped
  • 1 thumb-size Ginger finely grated
  • 1/2 cup Bread Crumbs
  • 1 cup Old Bread anything you have, white or whole wheat soaked in water and squeezed out
  • 1/2 tsp Paprika
  • 1/2 tsp Cayenne Pepper for an extra kick
  • Salt & Pepper
  • 1 Egg
  • Oil or Olive Oil for frying
  1. Combine all the ingredients except oil into a large bowl.
  2. Form the mixture into patties. You can form them in whatever size you like, large for sandwiches or small for cocktail parties.
  3. Heat the oil in a large skillet over medium heat. Cook the patties, turning once, until browned and cooked through (no trace of pink remains). Alternatively, they can be grilled on a barbecue.


Za’atar Pita Chips
Course: Snack
Author: Fiona Gorelik-Bollag
  • 2-4 Pita Bread whole wheat or regular
  • 3-4 tablespoon Olive Oil
  • 2-3 tablespoon Za'atar
  • 1 tablespoon Rosemary optional
  • sea salt to sprinkle
  1. Preheat the oven to 400°F (200°C). Prepare a baking sheet with aluminum foil or parchment paper.
  2. Cut each pita into 8 triangles and arrange it on the baking sheet.
  3. Prepare the marinade: In a small bowl you mix olive oil, zaatar, rosemary. Brush each pita triangle with the mixture. Sprinkle the pitas with sea salt.
  4. Bake the pitas for 10 minutes or until it is brown and crispy and allow to cool it.
Recipe Notes

These are good with hummus, in a fattoush salad or anything you like.

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About the author

Fiona Gorelik-Bollag

Fiona Gorelik-Bollag

Fiona is a food enthusiast who lives in Zurich, Switzerland with her husband and two daughters.

In her words: "My 4 year old and 3 year old daughters are watching from a short distance how I chop the raw tuna into half inch squares. In my mind I wonder if they will love food the way I do. It all started with my first cook book, which I received from my mother. The basic instructions of how to use certain kitchen utensils, what the different expressions mean, like steaming, sauteeing, etc, how to do easy scrambled eggs, all and much more I learned from this book. It became my Bible for preparing food when I was hungry. I was always hungry. My biggest challenge was to create something with whatever I found in the fridge or on the pantry shelf. I realized that I would have this passion for the rest of my life. Now that I have a family, I love to prepare meals for my husband and girls. Food in my eyes has to taste good and look beautiful.

So dig in and read my recipes, you might discover that cooking is fun! Follow my instagram @chezfi"

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