Chicken patties with sour cream
Chicken and sour cream provide complete protein and a tender, juicy texture, while almond flour helps keep the mixture soft. Browned onion and garlic add a creamy savory aroma, and the crust turns golden in the skillet.
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1 kg 52 gram
Servings: 5 (1 serving ≈ 153 gram)
Digestion time: 3 hour
Complete protein: ✔
Mix sour cream 30% (100 g) with almond flour (30 g) and leave it for 10 minutes so the flour can hydrate.
Heat butter (30 g) in a skillet. Add finely chopped onion (100 g) and sauté until soft and golden.
Add the sour-cream mixture, browned onion, dried garlic (3 g), table salt (to taste), and black pepper (to taste) to chicken (500 g). Mix well.
Spoon the mixture into a hot skillet and fry the patties covered for 5–6 minutes per side, until browned and fully cooked.
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