Ingredients
2 pounds ground chicken
1/4 cup finely chopped shallot
1 medium garlic clove, minced
2 tablespoons finely chopped fresh sage
1/4 cup finely shredded carrot
1 tablespoon Dijon mustard
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
2 to 3 tablespoons extra-virgin olive oil
Chutney, for serving
Preparation
Using 2 forks, gently combine chicken, shallot, garlic, sage, carrot, mustard, salt, and pepper. Loosely shape mixture into 2-inch patties (about 1/2 inch thick), being careful to not overwork. Place sausage patties on a baking sheet.
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Working in batches, cook sausage patties until cooked through and golden brown, 2 to 3 minutes per side. Add more oil to skillet between batches as needed. Serve warm with chutney.
