1. For the salsa: Combine mango, cucumber, red onion, cilantro, and lime juice in a medium bowl and season with salt and pepper to taste.

2. For the patties: Cook quinoa according to package directions; let cool 5 minutes. Use the large holes of a box grater to shred zucchini. Place shredded zucchini in a clean kitchen towel, gather ends, and twist tightly to squeeze out as much liquid as possible.

3. In a large bowl, mix shredded zucchini together with quinoa, chicken, carrots, eggs, cilantro, chili powder, lime zest, cumin, salt, and pepper. Divide mixture evenly into 12 mounds and form each into a tightly packed, 3/4"-thick patty. Transfer to a baking sheet and refrigerate for 30 minutes.

4. Heat 1 tablespoon oil in a large nonstick skillet over medium heat until shimmering. Add six patties and cook until golden brown, 3 to 4 minutes per side. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining 1 tablespoon oil and patties. Transfer patties to plates and serve with salsa and lime wedges.

Source: Hannaford fresh Magazine, January - February 2018