Post by Loupy on Jul 10, 2016 19:36:12 GMT -7
Chicken Patties (Grain-Free & Dairy-Free THM-S)
From: MamaShire @ mamashire.com/
This recipe for chicken patties is one that I have used for years, but I’ve updated it to be grain-free, dairy-free, and on plan with Trim Healthy Mama. They are sure to be a hit with your family. Enjoy them with spicy mayo, ranch dip, marinara sauce, or in a sandwich, there are so many different ways to serve these patties. We like to make sandwiches with them on our favorite gluten-free bread.
You can double or triple this recipe and freeze the extras. They don’t take long to thaw, just heat them up in the oven or a skillet on the stove top for a super quick meal.
A food processor makes mincing the cooked chicken a breeze, but if you don’t have one you can shred and then mince your chicken using a cutting board and a chef’s knife.
Change up the flavor of the patties by adding in some cajun spice, a little more chili powder, or your family’s favorite seasonings.
Makes: 16 patties
Ingredients
4 cups cooked chicken, chopped
4 eggs
½ cup golden flaxmeal
⅓ finely chopped onion
2 tablespoons nutritional yeast
½ teaspoon sea salt
¼ teaspoon chili powder
¼ teaspoon pepper
2-3 tablespoons coconut oil
Instructions
Shred and mince cooked chicken or process in a food processor until minced.
Put all ingredients, except coconut oil in a large bowl.
Mix well.
Heat coconut oil in skillet over medium heat.
Using about ¼ cup of the mixture shape into a patties.
Fry patties until browned on bottom, turn over to brown other side.
Continue frying the rest of the patties, adding a little more coconut oil to skillet as needed.
Notes
Add any additional spices to suit your taste. Can be frozen.
From: MamaShire @ mamashire.com/
This recipe for chicken patties is one that I have used for years, but I’ve updated it to be grain-free, dairy-free, and on plan with Trim Healthy Mama. They are sure to be a hit with your family. Enjoy them with spicy mayo, ranch dip, marinara sauce, or in a sandwich, there are so many different ways to serve these patties. We like to make sandwiches with them on our favorite gluten-free bread.
You can double or triple this recipe and freeze the extras. They don’t take long to thaw, just heat them up in the oven or a skillet on the stove top for a super quick meal.
A food processor makes mincing the cooked chicken a breeze, but if you don’t have one you can shred and then mince your chicken using a cutting board and a chef’s knife.
Change up the flavor of the patties by adding in some cajun spice, a little more chili powder, or your family’s favorite seasonings.
Makes: 16 patties
Ingredients
4 cups cooked chicken, chopped
4 eggs
½ cup golden flaxmeal
⅓ finely chopped onion
2 tablespoons nutritional yeast
½ teaspoon sea salt
¼ teaspoon chili powder
¼ teaspoon pepper
2-3 tablespoons coconut oil
Instructions
Shred and mince cooked chicken or process in a food processor until minced.
Put all ingredients, except coconut oil in a large bowl.
Mix well.
Heat coconut oil in skillet over medium heat.
Using about ¼ cup of the mixture shape into a patties.
Fry patties until browned on bottom, turn over to brown other side.
Continue frying the rest of the patties, adding a little more coconut oil to skillet as needed.
Notes
Add any additional spices to suit your taste. Can be frozen.
