Chicken Patties with Baby Spinach Salad: (can substitute chicken with salmon)
Ingredients Chicken Patties:
- 500gm chicken mince
- 1 zucchini grated
- 1/2 cup frozen corn kernels (though I prefer to use fresh corn)
- 1 large carrot grated
- 2 eggs
- 1/2 cup gluten free rice crumbs
- 1/2 cup sesame seeds
- handful of curly parsley fined chopped
- 2 cloves of garlic finely chopped
- 1 brown onion finely diced
- 1/2 teaspoon of paprika
- 100gm organic butter for frying
Directions for Chicken Patties:
- Combine all ingredients and mix in well
- Make 50g balls, and flatten
- Melt butter in a pan and shallow fry the chicken patties. Turn when golden brown on 1 side and fry til cooked through
Ingredients for Honey Mustard Sauce for Chicken Patties:
- 1 small tub of full cream, cream
- 1 tablespoon of raw honey
- 1 tablespoon seeded mustard
- 1 teaspoon gluten free Worcestershire sauce
Directions for Honey Mustard Sauce:
- Place all ingredients into a small pot on a very low flame
- Stir regularly until all ingredients are melted and well combined
- Allow to simmer for about 5 mins on very low
- Serve poured over chicken patties
Ingredients for Baby Spinach Salad:
- Half a bowl of baby spinach
- Handful of pine nuts
- 2 spring onions finely chopped
Directions for Salad:
- Combine all ingredients in a bowl and dress with dressing below
Vinaigrette Dressing for salad:
- Drizzle of extra virgin olive oil
- Drizzle of vinegar
- Pinch of dried oregano
- Salt and pepper to taste
Serves 4-6 (depending if adults or kids)
Great for people with Coeliac Disease or Gluten Intolerance as recipe is gluten free
Terri Batsakis
