- 100g raw chicken breast – minced finely
- 1 teaspoon of milk (no more than the 24 hr quota of one tablespoon)
- 1 grissini stick
- 1/4 teaspoon paprika (can substitute for a pinch of cayenne – much hotter)
- pepper and salt
- parsley sprig to garnish
Crush the grissini into breadcrumbs adding a little salt and pepper and the paprika/cayenne – or both!
Divide the minced chicken into approx 3-4 balls. Using the milk to coat the chicken balls, roll them into he grissini breadcrumbs flattening them a little in to a patty. Cook by either placing under a grill or in the oven – either will give an attractive toasty colour.
These patties are SO VERSATILE because you can SUBSTITUTE the chicken for one of the other allowed meats (veal or beef), or white fish…
…these patties can be served with a SALAD* or VEGETABLE* or COLESLAW* depending on what you have in your home.
*check with your food list that you choose an appropriate accompaniment.