Pan-Fried Chicken and Vegetable Patties

Dark meat ground chicken will give you the juiciest, most flavorful patties, but white meat works well, too. Make sure to shred the turnip or carrot on the small holes of box grater, as fine shreds combine better with the chicken and turn tender with cooking. Made with horseradish, the patties are great served on buns, with cheese and other burger accoutrements. Spiced with harissa, we liked the patties stuffed into flatbread, along with fresh tomato and feta cheese. Or serve either version with vinaigrette-dressed baby greens.