Healthy Coriander Mint Chicken Patties
OK, here they are, by popular demand, my very own version of healthy home-made chicken patties. They are gluten-free and proper-good-for-you. They contain very little cholesterol, not much sugar (only 5g) and offer a quarter of your daily recommended intake of fibre as well as bucket-loads of protein and iron. I’ve been making these for a while, and I remember writing down the recipe in my little book of accidental discoveries a few years ago.
Mr 11 and Miss 2 love them, and so does the husband. I’ll list options for additional ingredient ideas down below the recipe. It’s always good to tailor a recipe to your own or your family’s specific dietary wants and needs.
Ingredients
½ cup of coriander (before chopping), stalks and leaves chopped finely
1 cup of mint (loosely packed leaves only) chopped finely
100g almond meal (a handful for mixing in, the rest coats the patties).
1 egg
2 tbsp flax meal (ground linseed is the same thing)
650g organic free range chicken mince
1 tbsp sweet chilli sauce (optional – remove if you want even lower GI)
1 tsp garlic, minced or finely chopped
1 tsp ginger, minced or finely chopped (less if from a jar, try to use fresh)
pinch of salt (to taste)
1 tbsp shallots or onion chopped finely
1 lime zested
lug of sesame oil
1 tbsp coconut oil
Lime juice, mint and coriander leaves for serving.
Method
Combine the chopped herbs, a handful of almond meal, egg, flax meal, chicken mince, sweet chilli, garlic, ginger, salt, shallots, and zest into a large bowl. Combine thoroughly. Add a touch more almond meal if the mixture is too wet. Using a soup spoon place rolls of the mixture onto a plate of almond meal and coat them. Toss them between hands to allow extra coating to fall off and then place on a baking paper-lined plate into the fridge for 15 or 30 minutes to set.
Heat the oils in a pan on medium heat and add chicken patties to frypan. Lower the heat, and If you don’t move them around, they’ll form their own non-stick surface ready for turning in around 8-10 minutes. Leave them for the same time on the other side, depending on thickness and not allowing them to burn.
Remove from pan and serve with a squeeze of lime over the top and a few mint and coriander leaves. You can also serve a vietnamese style drsessing with them, or chilli sauce, and a rainbow salad.
Made with love!
Options
Add chia seed, black sesame or use wheatgern instead of or as well as the almond meal in the patties.
Add finely chopped parsley or spinach or grated carrot.
Add chilli.
Serves 3 to 4.