Chicken Patties

Gluten, Grain, Dairy, Nut, Egg and Refined Sugar Free

These delicious patties can be eaten hot or cold, with a salad or wrapped in a lettuce leaf with your favourite sauce or as the patty in a burger. They are also great to add to lunchboxes and to have in the fridge as a quick filling snack.

INGREDIENTS:

• 1/3 leek diced
• 1 x large zucchini grated (and squeezed of liquid)
• 1 x small sweet potato grated
• 500g chicken mince
• 3 tablespoons tahini *(see notes)
• 1 teaspoon himalayan salt
• 2 tablespoons fresh rosemary diced
• 1/2 cup (60g) tapioca
• 1/4 cup (30g) coconut flour
  
  
  

METHOD:

1. Mix all ingredients in a large bowl.
2. Roll into patties of desired size.
3. Place covered in the fridge until ready to cook.
4. Cook on the BBQ or in a large frypan with oil, until browned and cooked through.
5. Patties can also be cooked in a moderate oven for 20-30 minutes on a lined baking tray.

NOTES:
* The tahini can be substituted for any nut butter if you able to tolerate it.