You will need:
1-1/4 pounds ground chicken
1 large shallot, peeled and chopped
2 garlic cloves, peeled and minced
1 (2-ounce) jar diced pimientos, drained
3 tablespoons chopped black olives
2 tablespoons dry seasoned breadcrumbs
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon red pepper flakes
1/2 teaspoon onion salt
1/2 teaspoon black pepper
1/2 cup plain Greek yogurt
3 tablespoons prepared horseradish or 1/4 cup crumbled feta
Zest of 1 lemon
1/2 teaspoon garlic salt
3 tablespoons vegetable oil
1 heaping tablespoon chopped fresh chives
In a large mixing bowl, combine the chicken, shallots, garlic, pimientos, egg, olives, breadcrumbs, parsley, oregano, paprika, chili powder, red pepper flakes, onion salt, and pepper. Use your hands if necessary. Cover and refrigerate 45 minutes.
Meanwhile, place the yogurt in a small mixing bowl and whisk for 1 minute. Add the horseradish, lemon zest, and garlic salt. Cover and refrigerate.
Place the oil in a large skillet over medium heat. Form the chicken mixture into 6 patties. Place 3 patties in the hot oil and fry 3 minutes on each side. Transfer to a serving platter and continue with the remaining patties. Serve warm with the Spiced Yogurt Cream and a garnish of fresh chives.
Yield: 6 servings