Light chicken patties spiked with ginger and garlic and accompanied by a sweet, tangy salsa. Coating the cakes in polenta gives them a delicious crispy crumb while keeping them gluten free. For a paleo option use ground almonds. These chicken cakes can be served cold and make an easy packed lunch option. For additional healthy fats add some diced avocado to the salsa.
Difficulty – Moderate
Time – 15 minutes preparation time, 6 minutes cooking time
Serves – 4
What’s good about it?
A delicious high protein family recipe. You can serve these chicken patties hot or cold and leftovers are ideal for a healthy snack or breakfast option. Instead of chicken you could use turkey mince. The salsa is delicious served with baked fish or salads too.
To make the salsa simply combine all the ingredients together in a bowl. Place the chicken breasts in a food processor and pulse to break up slightly.
Add the remaining ingredients and process to combine. Spread the polenta on a plate. Scoop out the walnut sizes pieces of the mixture and shape into small round cakes. Press the cakes into the polenta and toss all over to coat.
Heat the oil in a large frying pan and brown the patties on both sides for about 2-3 minutes until cooked through. Drain on kitchen paper. Serve with the salsa and accompany with a leafy green salad
Calories per serving 197kcal, Protein 19g, Carbohydrates 24g, sugar 6.6g, total fat 2.1g, saturates 0.3g
Did you Know?
This chicken patties are delicious served with a salad or gluten free buns or pitta breads for a healthy meal on the go. Instead of polenta you could use gluten free breadcrumbs or ground almonds. If you love burgers why not try our turkey burgers, pesto bean burgers or quinoa and feta burgers
2 chicken breasts, skinless, chopped
2tbsp fish sauce
1tbsp tamari, soy sauce
1 tsp. grated ginger root
1 garlic clove, crushed
pinch of sea salt
pinch of smoked paprika
1 small red chilli, deseeded and diced
½ red onion, finely diced
1 small ripe mango, finely diced
Juice of 2 limes
Pinch of xylitol
Handful of chopped coriander leaves
Sea salt and black pepper