I don’t recommend hiding veggies, here’s is why. However in this dish I put them through a food processor, and used them to enhance taste and texture! I served this on a bed of couscous and a side of Thaï hot sauce.
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Gluten-free: use polenta instead of bread crumbs
BLW: process finely and cook well
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Preparation: 10min, Cooking: 10-15min
Ingredients:
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Chicken breast: 400-600g
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Carrots: 200g
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Spinach: 150g
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Shallots: 1
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Origano: 2 tsp
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Olive oil: 3tbsp
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Side of Thai hot sauce or tomato relish
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Bread crumb: 30g
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Couscous: 250g
Butter:20g
Cooked as per instructions
Let’s do it:
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Cook the spinach in water with some salt: spinach is better off cooked in salted water (the salt limits the leaching of minerals, the cooking in water reduces oxalic acid, which interferes with calcium absorption).
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Drain and set aside
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In a food processor blitz 1 by 1 to your preferred texture:
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The carrots and shallots
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The chicken with origano, salt and pepper.
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The spinach.
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Blend together.
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Shape the patties and roll in breadcrumbs.
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Cook in a hot pan with olive oil.
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Serve with couscous
Bon appétit
#chicken #patties #spinach #carrots #couscous