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Servings 6

Prep. Time 40 minutes

Cooking Time 60 minutes


    For Patties

    • 2 cups cooked buckwheat *Note: 1 cup raw buckwheat = 2 cups cooked
    • 2 – 3 boneless skinless chicken breasts
    • 1 bag Harvest Fresh Spinach
    • 1 medium head of broccoli
    • 1 large egg
    • 1 Tbsp of Sour Cream or Mayo
    • ¼ cup Plain Bread Crumbs (Panko)
    • Salt and pepper to taste

    For Breading & Sautéing

    • 1 cup Italian bread crumbs to coat finished patties
    • Oil to saute

    For Kale salad


    FOR PATTIES. Cut broccoli into florets and pulse in a food processor until finely chopped then transfer to a large mixing bowl.

    Chop and saute Spinach on a hot skillet with 1 Tbsp oil for few minutes or just until soft, then add to the same mixing bowl.

    In the bowl of a food processor grind together buckwheat and chicken breasts then transfer to the mixing bowl.

    Finely dice/mince onion and add to the mixing bowl. Finally, add ¼ cup panko bread crumbs, 1 egg, 1 Tbsp of Sour Cream or Mayo. Season with salt and pepper to taste then thoroughly mix until combined.

    Form oval patties, dip them on both sides in Italian bread crumbs and cook on a well-oiled skillet over medium heat, flipping 4-5 times during the process until cooked through.

    FOR KALE SALAD. • Pre-heat oven to 400 degrees. Wrap beets in tin foil and wrap tightly, bake in oven for approx 45 minutes, test for doneness when can be easily pierced with knife remove and let come to room temp. Once cooled, peel beets and dice, set aside
    Massage Kale with salad dressing, add beets and season with salt and pepper to taste

    Place Harvest Fresh Spinach Chicken Patties on a serving dish with the Kale salad serve with Pierogies. Enjoy!

    Pierogies Topping Ideas: Caramelized Harvest Fresh Cipolline Onions, Sour Cream