A delightful twist on Moroccan-style meatballs, these spiced chicken and turkey patties are flavorful and easy to prepare.
Combine the ground chicken, ground turkey, parsley, onion, paprika, cumin, black pepper, and salt in a mixing bowl. Mix until evenly combined.
Mix gently to avoid overworking the meat, which can make the patties tough.
Shape the mixture into small patties, about 2 inches in diameter and 1/2 inch thick.
Wet your hands with water to prevent the mixture from sticking.
Optional: Coat each patty lightly with flour for a crispy exterior.
Shake off excess flour to avoid a heavy coating.
Heat the oil in a frying pan over medium heat.
Ensure the oil is hot enough by testing with a small piece of mixture; it should sizzle.
Cook the patties in the pan, flipping occasionally, until golden brown and cooked through, about 5 minutes per side.
Do not overcrowd the pan to ensure even cooking.
Serve the patties warm, optionally with bread for a Moroccan-style experience.
Garnish with additional parsley for a fresh touch.
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