Steamed chicken patties
Chicken and zucchini provide complete protein and gentle moisture, while sautéed onion and garlic add savory depth. Steaming keeps the patties tender with a soft, juicy center.
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Inventory: Steamer
1 kg 666 gram
Servings: 4 (1 serving ≈ 173 gram)
Digestion time: 3 hour
Finely chop onion (50 g) and garlic (5 g). Sauté them in butter (15 g) until soft, then cool slightly.
Grate courgettes (100 g) finely and squeeze out the excess juice. Mix chicken (500 g) with the vegetables, almond flour (12 g), table salt (to taste), and black pepper (to taste), then knead the mixture well.
Shape 8 patties. Grease the steamer rack with olive oil (10 g), arrange the patties, cover, and steam for 15 minutes.
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