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Little savoury chicken cakes

I was privileged to be invited to a seminar on whole food cooking. One
of the speakers was my all-time favourite whole food cook, Jude Blereau.
Many of my recipes are often inspired by hers.What’s so special about
this one is that I got to taste her version and then I added a few
adaptations of my own to add crunch, colour and a bit of extra flavour.

To save time in making these, I stick all of the vegetables that require
‘fine chopping’ into the food processor for a quick blitz. Don’t add the
herbs as these are added a little later in the recipe.

These little gems are fab little protein finger foods that contain no
dairy or gluten. Makes 25-30.

INGREDIENTS

  • 2 teaspoons of coconut oil
  • ½ red onion, very finely chopped
  • 1 small carrot, very finely diced
  • 1 small medium corn cob, kernels cut off to weigh 120gm
  • 1 celery stalk, very finely diced
  • ¼ red capsicum, very finely diced
  • 2 garlic cloves finely diced
  • Sea salt
  • Freshly ground pepper
  • 1 tablespoon of coconut milk
  • 6 small sage leaves, finely chopped*
  • 6 basil leaves, finely chopped*
  • 2 parsley stalks, leaves picked and finely chopped*
  • 1 generous teaspoon of fresh thyme leaves finely chopped*
  • 500g minced (ground) chicken
  • 2 teaspoons wheat free tamari**
  • 1 cup of corn masa***
  • 3 tablespoons of sesame seeds

*Reminder – don’t chop herbs with other ingredients if using a food
processor.

** Tamari is a type of soy sauce.

***Corn masa is similar to cornmeal.

– Put the coconut oil in a frying pan. Add the onion, carrot, corn,
celery, capsicum, garlic and a pinch of sea salt. Saute over a
gentle heat with just a little sizzle for about 5 minutes. Stir in
the coconut milk and herbs and continue to cook at a gentle sizzle
until the coconut milk has evaporated.

– Put the chicken mince into a bowl, together with the cooked
vegetables, tamari and some sea salt and freshly ground pepper. Mix
through well, pressing the chicken to help bread it up and
incorporate the vegetable mix.

– At this stage, Jude’s recipe is spooned into pancake tins approx 2cm
thick and baked in a preheated oven 190° for 8-10 minutes until the
chicken is cooked. I wasn’t confident that my son would eat the
lightly coloured cakes so I proceeded to coat them and shallow fry
them in coconut oil. Here’s how:

– In a bowl combine the corn masa and sesame seeds. Spoon 2 heaped
tablespoons of chicken mix into your hands and form a patty, coat
well with the masa and sesame seeds and rest on a plate in the
fridge for cooking.

– Heat a generous amount of coconut oil in a pan and cook each patty
for approximately 4 minutes each side or until golden. Be careful
not to burn the outside before the inside is cooked and also be
careful not to dry out the patties by cooking more than 10 minutes
in total.

For convenience, I like to make a big batch of these tasty chicken
cakes. I put them in an airtight zip lock bag and freeze. When needed,
these cakes can quickly be reheated in a toaster oven or microwave.

 

Little savoury chicken cakes

I was privileged to be invited to a seminar on whole food cooking. One
of the speakers was my all-time favourite whole food cook, Jude Blereau.
Many of my recipes are often inspired by hers.What’s so special about
this one is that I got to taste her version and then I added a few
adaptations of my own to add crunch, colour and a bit of extra flavour.

To save time in making these, I stick all of the vegetables that require
‘fine chopping’ into the food processor for a quick blitz. Don’t add the
herbs as these are added a little later in the recipe.

These little gems are fab little protein finger foods that contain no
dairy or gluten. Makes 25-30.

INGREDIENTS

  • 2 teaspoons of coconut oil
  • ½ red onion, very finely chopped
  • 1 small carrot, very finely diced
  • 1 small medium corn cob, kernels cut off to weigh 120gm
  • 1 celery stalk, very finely diced
  • ¼ red capsicum, very finely diced
  • 2 garlic cloves finely diced
  • Sea salt
  • Freshly ground pepper
  • 1 tablespoon of coconut milk
  • 6 small sage leaves, finely chopped*
  • 6 basil leaves, finely chopped*
  • 2 parsley stalks, leaves picked and finely chopped*
  • 1 generous teaspoon of fresh thyme leaves finely chopped*
  • 500g minced (ground) chicken
  • 2 teaspoons wheat free tamari**
  • 1 cup of corn masa***
  • 3 tablespoons of sesame seeds

*Reminder – don’t chop herbs with other ingredients if using a food
processor.

** Tamari is a type of soy sauce.

***Corn masa is similar to cornmeal.

– Put the coconut oil in a frying pan. Add the onion, carrot, corn,
celery, capsicum, garlic and a pinch of sea salt. Saute over a
gentle heat with just a little sizzle for about 5 minutes. Stir in
the coconut milk and herbs and continue to cook at a gentle sizzle
until the coconut milk has evaporated.

– Put the chicken mince into a bowl, together with the cooked
vegetables, tamari and some sea salt and freshly ground pepper. Mix
through well, pressing the chicken to help bread it up and
incorporate the vegetable mix.

– At this stage, Jude’s recipe is spooned into pancake tins approx 2cm
thick and baked in a preheated oven 190° for 8-10 minutes until the
chicken is cooked. I wasn’t confident that my son would eat the
lightly coloured cakes so I proceeded to coat them and shallow fry
them in coconut oil. Here’s how:

– In a bowl combine the corn masa and sesame seeds. Spoon 2 heaped
tablespoons of chicken mix into your hands and form a patty, coat
well with the masa and sesame seeds and rest on a plate in the
fridge for cooking.

– Heat a generous amount of coconut oil in a pan and cook each patty
for approximately 4 minutes each side or until golden. Be careful
not to burn the outside before the inside is cooked and also be
careful not to dry out the patties by cooking more than 10 minutes
in total.

For convenience, I like to make a big batch of these tasty chicken
cakes. I put them in an airtight zip lock bag and freeze. When needed,
these cakes can quickly be reheated in a toaster oven or microwave.