AIP Chicken Patties - For Everyone
These are a lifesaver if you’re on the autoimmune protocol diet!
But also they’re just straight up delicious, easy to make, and very versatile — no matter what you’re dietary requirements are.
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Ingredients
1 LB ground chicken or turkey. Organic if you can find it.
1 TBSP fresh thyme
1 - 2 tsp horseradish mustard. I use Kozlik’s Canadian mustard but if you can find horseradish at your store that doesn’t have random ingredients or sugar added, feel free to use that. OR make your own if your industrious!
1/2 - 1 tsp garlic powder (this is just a personal taste thing. I am sensitive to garlic so I use a 1/2 tsp, but you go to town if you like).
*REMOVE garlic all together if treating SIBO.
1/2 tsp sea salt
Olive oil or other oil for cooking
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Instructions
Combine all ingredients (not the oil) in a large bowl and mix with your hands… yes, this part isn’t great fun, but you can wash your hands after so just get into it!
Once ingredients are mixed together form into desired size patties and set aside (I use a piece of waxed paper).
I make mine about a half cup for each pattie and about 1/4 inch thick. BUT I also sometimes make them quite small and use them in school lunches, as grab and go snacks, or on salads.
Heat a heavy bottomed pan (I use cast iron) over medium heat, and once hot add about 2 or so TBSP of oil of your choice (I use olive, avocado, or coconut oil).
Carefully place patties in heated pan, making sure to leave a good amount of space around each patty and cook for about 6 minutes per side, until internal temperature is 165 F.
Work through cooking the patties in batches if you need. You don’t want to crowd them or they won’t get that nice little crisp on the outside.
Serve with anything and everything.
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Final Thoughts
I like to double this recipe, or even triple it!
Cook them all and freeze extras between sheets of waxed paper for emergency meals, and to go lunches.
These are delicious done with other herbs, and other meats. It’s a real staple in our house because they cook up quickly, are super flavourful and everyone loves them.
I often serve them over a bed of crispy sweet potato fries with a dollop of homemade mayo and a mountain of salad, for breakfast with sauteed greens and some fruit, on top of a large salad with all the veggies I have in the fridge, or as part of a snack platter with lots of sliced veggies and fruit and hummus or cashew dip. Full disclosure, I sometimes just eat them straight out of the fridge with a bit of mustard or maybe even just plain.
The possibilities are endless!
Give them a try and if you love them like we do, share this recipe with all the people you love so we can have everyone eating healthy goodness!
Thank you for being here and please don’t forget to hangout with me on social media, where I share all kinds of ideas, motivation, and tips.
Xox,
Gwen
