Chicken (minced chicken breast) cakes

Chicken cakes, coleslaw with home made mayonnaise, brinjal chips

Following the success of my fresh crab-meat cakes, and having 450g of minced chicken breast in my freezer, I decided to put it to use in the form of chicken cakes, using a blend of fresh herbs, home-made mayonnaise, almond flour among the rest of the ingredients listed below. I didn't use any seasoning as the combination of the ingredients I felt would give a good all round fresh flavour. You could very well use canned tuna, canned pink salmon to make fish cakes OR beef or lamb mince to make frikkadels / mince cakes  :)


Ingredients

450g chicken mince (defrosted if frozen)
a handful of chopped fresh coriander (or Italian flat leaf parsley)
1 tblsp finely chopped spring onion
3 finely chopped green chilli's (optional)
2 tblsp Paleo (home made) mayonnaise
1/2 tsp Dijon mustard
1 tblsp crushed fresh garlic
1 egg
1/4 cup almond or coconut flour
Salt and Seasoning of choice to taste
coconut or olive oil to shallow fry


Here's How

• Mix all the ingredients together well as indicated in the picture below.

• Line a platter or tray with (ideally wax wrap) cling wrap and divide the chicken mixture into 6-8 portions
• Form each one into a flat cake (at this stage you may need to dust the palm of your hands with almond or coconut flour to assist in shaping the cakes.
• Place them on the lined tray

• Refrigerate for 30-40 minutes to firm up
• Once the cakes are chilled, heat the coconut oil in a large frying pan over medium heat
• While the oil is heating, fill a shallow plate or dish with almond or coconut flour and dredge each cake with the flour (make sure you dust off the excess flour as the cakes will be too dry)
• Fry the cakes for about 8 minutes on each side
• Remove the cooked cakes to a wire rack or absorbent paper towel so that they don't get soggy.  Serve immediately with coleslaw, salad or home-made mayonnaise.