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These are lovely little chicken patties that are very simple to make. They can be served as snacks or with a side for a main meal. I love eating these just on their own with the shallots. They go really well with eggs too!
They use Asian style flavours with some stevia glycerite to sub for honey. You can reduce the amount of drops as much as you like or omit them completely, adjust according to your own preference and sweetness.
Asian Chicken Patties – Serves 3
500g chicken mince
1 egg
2 tsp/3tbsp soy sauce (or sub coconut aminos)
20 drops stevia glycerite
3 tbsp dry white wine
1/4 cup coconut flour
3 shallots
2 tbsp coconut oil
Place coconut flour in a bowl. Combine mince, egg, 2 tsp tamari and half the stevia glycerite in a separate bowl. Mix really well with your hands, it will be quite sticky. Divide into 6 equal parts and form into little patties.
Coat each patty with coconut flour. Heat coconut oil in a large frying pan over medium high heat. Add chicken patties and fry until golden on each side. Combine wine, remaining tamari and stevia glycerite and mix well.
Pour into the pan with the chicken patties and turn heat down to low. Turn the patties to coat with the sauce so they are nicely glazed. Remove cakes and serve with shallots sprinkled on top.
Nutritional Info:
Cals – 518.9
Fat – 34.9g
Protein – 44.7g
Total Carbs – 7.4g
Fibre – 3.5g
Sugars – 1.3g
Net Carbs – 3.9g
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