Moroccan Chicken Patties With Avocado Lime Sauce
These are so easy and quick to make and go down well with all the family. Instead of frying them you can bake them in the oven at 180C for 10 minutes. Just pop them on a tray lined with baking parchment. If I bake them I like to form them into tiny bite-size balls. You can play around with the spices and herbs too!
Serves 2 (so you can have leftovers for lunch or double this for a family meal)
2 Chicken breasts
1 tsp ground Harissa
2 tsp ground cumin
1/4 tsp ground turmeric
2 tablespoons finely chopped fresh flat-leaf parsley
salt and pepper
1 ripe avocado
2 tablespoons olive oil (omit during no oil stage)
1/4 tsp cayenne pepper
small handful fresh coriander
juice of 1 lime (if on plan)
1 garlic close, crushed
2-4 tablespoons water
Pinch of salt
Heat a frying pan with 2 tablespoons coconut oil or stock during no oil phase (or a good non-stick pan).
Place the chicken breast ingredients in a food processor and blend until well combined.
Form the chicken mixture into balls then flatten a little.
Fry in the oil on a medium heat for about 10 minutes until cooked through.
meanwhile make the avocado sauce by placing all the ingredients in a nutribullet for blend for 30 seconds until well combined.
Serve with leafy greens such as rocket