Our Plans
Smart Jalapeño and Feta Chicken Patties
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Smart Jalapeño and Feta Chicken Patties

Smart Jalapeño and Feta Chicken Patties

with Charred Corn Salad and Cilantro Aioli

These delightful chicken fritters get a kiss of heat from jalapeños, a hit of smokiness from charred corn and a touch of saltiness from feta. You'll pan-fry them to golden perfection, then serve them alongside a fresh salad to create a gorgeous plate!

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amounts.

Carb Smart
Calorie Smart
Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

250 g

Ground Chicken

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit


1 tsp

Garlic Salt

7 g


¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp


(Contains Egg, Mustard)

113 g

Baby Spinach

160 g


113 g

Corn Kernels

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

2.5 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories590 kcal
Fat42 g
Saturated Fat9 g
Carbohydrate27 g
Sugar7 g
Dietary Fiber4 g
Protein30 g
Cholesterol120 mg
Sodium970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Large Bowl
Measuring Spoons
Baking Sheet
Parchment Paper
Small Bowl


Char corn

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Heat Guide for Step 2 (dbl for 4 ppl): 1 tbsp mild, 2 tbsp medium, 3 tbsp spicy Garlic Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp extra! Heat a large non-stick pan over medium-high heat. When hot, add corn to the dry pan. Cook, stirring occasionally, until dark-brown in spots, 5 min. Transfer corn to a plate.

Prep and start patties

Meanwhile, core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Finely chop cilantro.Add chicken, panko, half the cilantro, 3 tbsp (6 tbsp) charred corn, 3 tbsp (6 tbsp) feta, 3/4 tsp (1 1/2 tsp) garlic salt and 2 tbsp jalapeños to a large bowl. (NOTE: Reference heat guide.) Season with pepper, then combine.

Cook patties

Heat a large non-stick pan over medium-high heat.While the pan heats, form chicken mixture into four 1/2-inch-thick patties (8 patties for 4 ppl).When the pan is hot, add 1 tbsp oil, then patties. (NOTE: Don't overcrowd the pan; cook patties in 2 batches if needed, using 1 tbsp oil per batch.) Cook, flipping halfway through, until patties are golden-brown, 2-3 min. Transfer patties to a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 8-10 min.**

Make cilantro aioli

Meanwhile, add mayo, remaining cilantro and 1/2 tsp (1 tsp) vinegar to a small bowl. Season with pepper and remaining garlic salt, to taste, then stir to combine.

Make salad

Cut tomatoes into 1/2-inch pieces.Add remaining vinegar and 1 1/2 tbsp (3 tbsp) oil to another large bowl. (TIP: Add 1/4 tsp sugar, if desired.) Season with salt and pepper, to taste, then whisk to combine. When patties are done, add tomatoes, spinach and remaining charred corn to the bowl with vinaigrette. Sprinkle remaining feta over top, then toss to combine.

Finish and serve

Divide patties and salad between plates. Dollop cilantro aioli over patties.