This is an adaptation of a recipe I found at the gym. The only notation I have for the source is PaleOMG. (The photo is mine.) Thanks for the inspiration, whoever you may be.
Chicken Pumpkin Curry Sliders
1 pound ground organic white meat chicken
¼ cup canned pumpkin puree
¾ cup almond flour
2 tablespoons curry powder (I used Penzey’s Maharaji Curry Powder)
1 clove garlic, minced
1 shallot, minced
½ teaspoon sea salt
¼ teaspoon black pepper, freshly ground
2 tablespoons olive oil
Mix ground chicken, pumpkin, almond flour, curry, garlic, shallot, salt, and pepper. Mix well and form into balls (about the size of a lacrosse ball).
Heat olive oil in large sauté pan over medium-high heat.
When oil is heated, drop the chicken mixture balls into the pan. When the bottom of the balls begins to brown, flatten with a spatula, cook one minute, and flip. Cook second side for about 3 minutes.
It made 5 decent-sized sliders but I think you could make them either larger or smaller, depending on how you plan to use them. (One thought I had was to make them smaller and serve as an appetizer with some sort of chutney or another sauce.)