Butternut-Chicken Sausage Patties

2 chicken breast
1 small jalapeno or Serrano pepper
1/2 cup butternut squash puree (*if you are accepting the Suburban Challenge by making 4 batches of this recipe, you will need to roast 1 large butternut squash, or purchase one jar of butternut squash puree from Williams-Sonoma.)
1 teaspoon salt
1 teaspoon fennel seed
1/2 teaspoon ground coriander seed
2 tablespoons olive oil

In the bowl of a large food processor, pulse the pepper until chopped.  Add the two chicken breast and pulse until coarsely ground. In a mixing bowl, add to the chicken the butternut squash, salt, fennel, and coriander, mix well to combine.  Shape the mixture into patties about 4 inches in diameter and 1/2 inch thick. You will have 8 patties.  Mixture may seam very blobish, but will firm up while cooking.

In a large fry pan over medium-high heat, warm the 2 tablespoons olive oil.  Add the patties and cook until browned underneath, about 6 minutes. Turn the patties over and cook until browned on the other side, about 6 more minutes. Using a slotted spatula, transfer to paper towels to drain.

*If pre-cooking to freeze, stack cooked patties between wax paper, then bundle the patties with plastic wrap. Store in an air-tight container in your freezer. Reheat to serve.

Serving Suggestion
Make Foster's Market's Sweet Potato Biscuits from Scratch!!  Yummy.......
http://www.fostersmarket.com/recipe/sweet-potato-buttermilk-biscuits/