Ktzitzot (pronounced as Ktsitsot) is one of my favourite recipes which has been passed down from generation to generation, one that reminds me of my grandmother’s home, love and simplicity. I absolutely adored my grandmother and as a child, I spent all my summer holidays with her in her tiny flat in Israel. Fortunately, we enjoyed a lot of time together and my wish came true when she met my son, her great-grandson, before she passed away at 100 years old.
Since my mother’s side of the family comes from the Middle East I was lucky enough to experience some beautifully delicious and flavoursome whole food dishes. Every dish was made from scratch and absolutely nothing was processed. However, probably my favourite dish she would make was the simplest. Introducing ‘Ktzitzot,’ a Hebrew word referring to little burgers or patties made of ground meat, usually chicken or lamb. This version is with chicken. It’s inexpensive, simple, tasty and a great healthy meal or snack. When I was younger I couldn’t pronounce the word for these heavenly discs of goodness but came close. They are known still to this day as ‘sick socks’!
As a child, I used to eat these tucked into pita pockets, grated salad, with lashings of hummus and tahini. However, since going off gluten I just wrap these beauties in a large salad leaf with the same extras and it’s just as delicious. I am literally transported back to my childhood when I make a batch of these for my son, who loves them, it appears, just as much.
These last in the fridge a few days but I recommend freezing them ASAP, otherwise, every time you or a family member passes the fridge they are irresistible to ignore and disappear in a flash. These are fabulous to take on a picnic, add to school lunch boxes or enjoy as a delicious spread at the garden table with salads, olives, boiled eggs and dips on a beautiful summers day.
From my family’s kitchen to yours, enjoy.
Prep time 15 minutes
Cook time 30 mins
Total time 45 mins
Serves: 30 – 40 mini patties
2 chicken breasts minced
2 onions finely diced
2 full bunches of parsley, stalks removed, minced or finely chopped
A teaspoon of salt
Teaspoon of pepper
6 – 8 eggs
Organic sunflower oil for frying
1. Mince the onion and parsley in a food processor and place into a large bowl.
2. In the same processor add the chicken breast and mince until smooth and add to the bowl with the onion and parsley.
3. Add 6 eggs to the bowl along with the salt and pepper and mix well. Add additional eggs if needed.
4. Heat a large frying pan with coconut oil and spoon 1 tablespoon of mixture into the pan. Try and fit as many in as this is the time consuming part of the recipe. Once they go quite opaque and brown around the edges flip over to cook on the other side.
5. Have a plate with absorbent paper ready and once cooked on both sides place on to the paper and proceed making the rest until you finish.
6. Allow to cool and place in the fridge or in batches in the freezer. These taste great cold or reheated.
Tips for this dish
1. It’s important to use a ton of parsley. When I say two bunches, I mean just that, not handfuls. I buy two bunches of parsley from the store and use the whole lot. In fact, the mixture will look more green than anything.
2. For the egg add 6 in straight away and combine well. If you feel the mixture needs to be a bit more liquid add an extra egg or two. It’s always easier to add than take away. This goes for the seasoning as well.
3. When you shallow fry these in batches, try one and see if the flavours need adjusting. Trust me you will love doing this important ‘quality control’ measurement.
In memory of my beautiful Nanny Flora.