Chicken Patty
This Chicken patty is ideal for weight loss because it uses less oil. The falafel balls are baked instead of fried, reducing the calorie count and fat content. Baking also makes the recipe gluten-free, which is ideal for people with gluten intolerance. The addition of herbs and spices adds flavor to the dish, while the tahini sauce provides a creamy and tangy contrast. This recipe is perfect for a quick and easy lunch or dinner.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
71 kcal
Protein
8 g
Carbs
3 g
Fat
3 g
Fiber
1 g
Ingredients
Chicken Keema (Raw)
250 gm (250g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Chopped
1 tbsp (15g)
Grated Ginger
1 tbsp (15g)
Chopped Green Chilli
1 tsp (5g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Red chilli Powder
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Rice bran oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Fresh Mint (chopped)
1 tbsp (3g)
Instructions
Cooking Steps
Preheat the oven to 375°F (190°C).
In a large bowl, mix together the chicken keema, onion, ginger-garlic paste, green chili, cumin powder, coriander powder, garam masala, red chili powder, salt, oil, fresh coriander leaves, and fresh mint leaves.
Mix well until all ingredients are combined.
Make small balls of the mixture and flatten them slightly. Place them on a baking sheet lined with parchment paper.
Bake the patty for 20-25 minutes, or until they are golden brown and crispy on the outside.
Serve hot.