This is a delicious, healthy and quick ketogenic recipe for a weekday meal or party. To serve, wrap in iceberg, cos or gem lettuce leaves with yoghurt mayonnaise and lemon. These can also be served cold for a picnic or in a lunch pack.
Serves: 4
Ingredients
500 grams raw chicken mince
3 tablespoons olive oil or coconut oil
1 onion, finely chopped
1 zucchini, grated
I carrot, grated
1.5 teaspoons fresh thyme leaves, chopped
2 garlic cloves, crushed or chopped finely
1 tablespoon fresh parsley leaves, chopped
zest of 1 lemon
1 egg, beaten lightly with a fork
sea salt and freshly grated pepper to taste (start with 1/2 tspn salt and 1/3 tspn pepper)
To serve: iceberg, cos or gem lettuce leaves, 1 lemon sliced into eights, yoghurt mayonnaise
Method
- Heat 1 tab of the oil in a frying plan over medium heat. Add onion and saute for 5 minutes or until softened but not browned.
- Squeeze the grated zucchini to remove liquid. Add zucchini, garlic and thyme and cook gently for 3 minutes until fragrant. Remove from heat and allow to cool.
- Place the cooled mixture into a bowl. Add the remaining patty ingredients and mix well to combine.
- Shape into 10 patties and place in a muffin tin that has been lightly greased with the remaining oil. Cook in 180C oven for 10 minutes or until nicely browned and cooked through.
- Serve chicken patties on a platter, with lettuce leaves, a bowl of yoghurt mayonnaise and lemon wedges. Wrap your patty in a leaf with a spoonful of mayonnaise and a squeeze of lemon. Can be eaten as finger food or with small plates.
Yoghurt Mayonnaise
Serves: 4
Ingredients
5 tablespoons whole egg mayonnaise
10 tablespoons natural yoghurt
2 tablespoons finely chopped parsley
Method
- Mix all ingredients together until smooth