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Thai Chicken Patties
Atlanta Fowler
Thai Chicken Patties

An incredible easy and healthy recipe the whole family will love.  Make in bulk for the week ahead as these are a great work or school lunch box filler.  Super tasty hot or cold.

Prep 10 min  | Cook 6-8 Mins  | Serves 18

Recipe By: Sofie Van Kempen / @sofievankempen

INGREDIENTS:

  • 1kg free-range or organic chicken mince
  • 1/2 - 3/4 cup almond meal
  • 1/2 broccoli
  • Handful spinach or kale
  • 1/4 cup coriander 
  • 1 brown onion
  • 2-3 garlic cloves
  • 2 tbsp coconut aminos
  • 1-2 tsp apple cider vinegar
  • 1 tbsp Meadow & Marrow Bone Broth - Curry
  • Juice of 1 lime
  • Sea salt & pepper
  • 2 tbsp macadamia or coconut oil

METHOD:

  1. Add broccoli, greens, herbs, onion and garlic to a food processor and process until it is all well chopped - add to a large mixing bowl
  2. Add the rest of the ingredients (except the oil for cooking) and mix until combined
  3. Shape mixture into 18 patties (I shape with a little pressure so the patties compact together) press to flatten slightly and place on a plate ready to cook
  4. On a medium to high heat, add oil in a fry pan and add patties
  5. Cooking 2 minutes on each side or until cooked through

TIPS:

  • Serve in lettuce cups with salad or with turmeric rice
  • Like your thai style spicy - add chilli to taste
  • Allow to cool and store in the fridge in an airtight container (they also freeze well)
  • If do not have a food processes just finely chop veg
  • If mixture is too wet for your liking add more almond meal, if too dry add more broth + coconut aminos.
  •