Yinarr Meal Pantry
Chicken Breakfast Patties
Ingredients
1 Cup Cooked Chicken (finely diced)
1 Shallot
1/2 Cup Almonds (finely chopped)
1/4 Cup Chives (chopped)
1/2 Onion (diced)
1/2 Cup Bacon (finely diced)
1 Cup Shredded Coconut
4 Desert Spoons Coconut Flour
5 Eggs
1/2 Cup Mushrooms
1/ 4 Cup Coriander
Salt & Pepper
Sesame Oil
1/2 Cup Water
Method
Brown bacon, onion and mushrooms in a heated pan with a splash of sesame oil. Set aside in a bowl to cool. Set aside the shredded coconut to coat the patties. In a large bowl, combine all the remaining ingredients and moisten with water. Fashion into patties and coat patties with shredded coconut. Cook in a pan with heated olive oil until golden brown on each side. Place in an oven dish and finish in a 200 degree Celsius oven for 20 minutes.