These are a regular at my house. Make them big and they are rissoles. Make them tiny and they are chicken nuggets! They are really easy to put together. See tip below.
1kg ground chicken
2 tsp onion powder*
2 tsp garlic powder*
2 Tbs coconut flour (for chicken mix)
Salt & Pepper
1/4 cup coconut flour (will give a sweeter flavour) or sunflour (ground sunflower seeds – for coconut mix)
1 cup unsweetened shredded coconut
coconut oil for frypan
Preheat oven to 180 degrees.
In a bowl combine coconut flour, coconut and salt & pepper. Mix to combine.
In a separate bowl, combine the ground chicken, coconut flour, onion powder, garlic powder, eggs and a decent amount of salt & pepper, and mix really well.
Take a small handful of chicken mixture (1 Tbs of mixture for nuggets) and roll into a ball, coat with the coconut mixture and press down slightly to get the rissole/nugget shape. Repeat with the remaining chicken, so you have a good amount of rissoles.
In small batches place rissoles into a medium hot frypan with coconut oil and cook on each side for about 2 to 4 minutes. They should look a light golden brown. If they start to turn any darker just take them out into a nearby baking tray, ready for the oven. As all batches are cooked, transfer them to your baking tray and when all done, cover with alfoil and place in oven for approx 10 minutes on 180 degrees C, to allow the chicken to cook through.
If you have a mix master, chuck everything from the “chicken mixture” Bowl in there before you need to roll the rissoles. It will save your hands trying to mix together all the cold ingredients.
* If you can’t have onion or garlic due to fructose malabsorption – substitute with some Italian herbs for a slightly different but still mild flavour.