LOW CARB – GLUTEN FREE CHICKEN PATTIES
I’ve used a big pack of chicken breasts (18) and it yielded 20 patties of 100 g each.
4 tablespoons full cream yogurt
1 tablespoon curry paste
1 tablespoon chopped garlic
5 ml red chili, chopped
I’ve blitzed the chicken breasts in the food processor to mince and mixed in the flavourings. The patties do not need anything to make them stick together. They are easy to handle. Weigh out 100 g portions and make frikkadels. Pat them to form patties when putting in the pan to fry. Fry in fat or oil of choice. 7 mins, 4 patties at a time, turn halfway. Wrap well and freeze, ready to use.
Recipe posted by Louise Groenewald
Photo: Louise Groenewald