Caramelized Onion and Herb Chicken Patties (Edit recipe)

A take on my mother-in-law’s traditional Persian kotlet, pan-fried chicken and herb patties. A great way to sneak in veggies, too, with an optional handful of spinach! Three quarters of a bunch of parsley goes into a pound of ground chicken, which sounds like far too much and is exactly right — the herbs are the dish here, not a garnish. The onions are grated rather than chopped and caramelized before anything else, so they melt into the patties instead of sitting in them as pieces. Let them cool before the egg goes in, then fry the patties until golden on both sides.