Chicken Souffle Patties with Zucchini
Chicken mince and eggs provide protein, while zucchini adds a little fiber and keeps the texture especially soft. Cheese adds calcium, so these patties work well for a filling keto dinner.
Grate zucchini (300 g) on a coarse grater, squeeze out the excess moisture well, and transfer it to a bowl. Add chicken mince (400 g), eggs (150 g), and garlic (12 g), then blend the mixture with an immersion blender until it becomes lighter and more airy.
Stir in psyllium (10 g), turmeric (2 g), cardamom (2 g), smoked paprika (2 g), salt, and black pepper, then let the mixture stand for about 5 minutes so the psyllium can bind the moisture. Pipe or spoon the patties onto a parchment-lined baking tray and bake at 180 degrees C for about 25 minutes.
Sprinkle the patties with grated cheese (50 g) and return them to the oven for about 10 more minutes until the tops are lightly golden. Serve right away while the patties stay especially tender.
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