Low FODMAP Classic Chicken Patties
Gluten Free, Lactose Free, Low FODMAP, Onion and Garlic Free
Nutritious and delicious on their own with a side salad, as meatballs, served with your favorite toppings in a burger, or as bite sized meatballs served on toothpicks with sweet chili sauce for a party favor that goes down a treat every time! My nephews love these, and I am sure your family will too!
Low FODMAP Classic Chicken Patties
Yield: 9-10 patties
Prep time: 20 MinCook time: 30 MinTotal time: 50 Min
Low FODMAP portion 2 patties
Ingredients
- 500g Chicken Mince
- 2 TBSP Onion infused Extra Virgin Olive Oil
- roughly 2 TBSP finely chopped fresh herbs (I have used sage, pizza thyme, and parcel)
- 1 medium sized Carrot, grated
- 1 medium sized Courgette/Zucchini, grated
- 1 Egg
- 1 Cup Gluten Free breadcrumbs
- 2 TBSP sweet chili sauce
- Good pinch of Salt, and Pepper
Instructions
- Cover a tray/plate/chopping board with baking paper. Make sure this is a size that will fit in your fridge or freezer.
- In a medium sized mixing bowl, add all ingredients together and mix until thoroughly combined with a wooden spoon, or get in there with your hands!
- Using a Tablespoon, scoop some mixture from the bowl and form the patties with your hands. Flattened they should be roughly 1.5cm thick and 8-9cm wide. Pop these onto the pre-prepared tray as you go. You will end up with 9-10 patties… but don’t be too fussy! A rustic look is all part of the fun, and inevitable with the grated vegetables inside.
- Refrigerate for 1 hour (minimum) or freeze for 1/2 hour if you are short on time. Both methods work equally well.
- Once firm, heat a small amount of good quality olive oil in a frying pan on a medium heat. About 1 TBSP of oil per batch will do, depending on the size of your pan. Cook the patties in batches for 10-12 minutes until cooked through, turning once. Alternatively chuck them on the Barbeque, again turning only once - internal temperature should be 74-78C for perfect patties. Any higher and they will start drying out.
- Serve with a salad and baked potato fries, or on a burger.
Notes
This is a great recipe to get the kids involved with! Just make sure hands are washed thoroughly before and after the activity to ensure good food safety.