Ingredients:
• 1.5 lb (700g) skinless boneless chicken
breast
• 2 medium
eggs
• 1/3 cup
(40g) almond flour
• 1 cup (110g)
shredded mozzarella cheese
• 2 Tbsp fresh
basil finely chopped
• 2 Tbsp
chives chopped
• 2 Tbsp
parsley chopped
• 1/2 tsp
garlic powder
• a pinch of
sea salt and fresh ground black pepper or to taste
• 1 Tbsp olive
oil or more to fry
Instructions:
Place the
chicken breast on a chopping board and using a sharp knife, chop it into tiny
pieces, then place them in a large mixing bowl.
Into the large
bowl, stir in almond flour, eggs, mozzarella, basil, chives, parsley, garlic
powder, salt, and pepper. Mix well to combine.
Heat oil in a
large non-stick pan, over medium-low heat. With an ice cream scoop or a large
spoon, scoop into the chicken mixture and transfer it to the pan, then slightly
flatten to create a fritter. Don’t overcrowd the pan, cook the fritters in
batches, about 4 per batch.
Fry until
golden brown on both sides, about 6-8 minutes. Keep in mind that you need to
cook them at medium-low temp, otherwise they will burn on the outside but won’t
get well cooked on the inside. Serve with your favorite dip.