Chicken Cranberry Patties

Using organic, dark meat chicken allows for a more tender patty, in these delicious chicken rounds. Serve with brioche rolls and arugula (makes 12 patties):

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4 small, organic boneless, skinless chicken thighs-roughly diced
1/2 cup chopped onion
4 scallions-chopped
1/2 cup dried cranberries
1/3 cup cilantro-chopped
1t garlic powder
1/4 t cayenne pepper
2 t oregano
1t salt
1t freshly ground pepper
1 egg-beaten
3 T olive oil
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1. In the bowl of a food processor, combine chicken, onion, scallions, cranberries, cilantro, garlic powder, cayenne, oregano, salt, and pepper. Pulse until well combined and the chicken is finely chopped (~15 pulses). Transfer the mix into a bowl and [using a spoon] mix in the egg.
2. Shape the mix into 12, 1.5 inch patties.
3. Heat olive oil in pan on med-high heat. Once the oil is hot, sear each patty until cooked through (~4 minutes per side).