I’ve decided to call these “Chicken Cakes” because they are so similar to crab cakes. Thanks to the further streamlining of our diet here, I’ve been really struggling to find new and interesting things to cook. This was a recipe I modified from the classic book, Breaking the Vicious Cycle: Intestinal Health Through Diet. These turned out to be quite tasty and made excellent leftovers too!
Chicken Cakes (Nick Rating = 12 Thumbs Up!)
3 boneless, skinless chicken breasts
1 small onion, quartered
1/2 cup butternut squash puree*
2-3 Tbsp coconut oil, for frying
Season to taste with salt, pepper
1 Tbsp chopped parsley
Preheat oven to 400. Trim fat off chicken breasts. Bake chicken breasts for 20 minutes at 400 degrees.
Using a food processor:
Add chopped (cooked) chicken, onion, butternut squash puree, egg, and parsley. Blend until smooth.
Add about half the almond meal, salt, pepper, and blend for a few seconds.
Using your hands, shape mixture into 3 1/2 inch patties. If mixture is to goopy, add more almond meal to stiffen it up.
Fry patties in coconut oil over medium heat until golden brown and turn as needed. Serve hot.
*Directions for making purees –
- Butternut Squash: cut off the stem, cut squash in half lengthwise and scrape out seeds. Roast halves on cookie sheet, flesh-side down, at 400 for 45-50 minutes. Scoop out the flesh and puree in food processor or blender for about 2 minutes.
- NOTE: I often make large batches of purees and package them in Ziploc quart freezer bags in 1/4 or 1/2 cup size amounts. Then, you can simply thaw them out for a recipe and snip off a corner of the bag and squeeze the puree out of the hole into a bowl. Very easy and efficient!