STUFFED CHICKEN KIEV PATTIES (LOW-CARB, GLUTEN-FREE)

Stuffed Chicken Kiev Patties (Low-Carb, Gluten-Free) image

Provided by @MakeItYours

Number Of Ingredients 8

Previous Next

2 cloves garlic, minced or grated
50 g / 2 oz salted butter, cut into cubes
2 tablespoons chopped parsley
700 g / 1.5 lb ground chicken mince (breast & thigh meat if making your own)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
Oil for cooking (avocado, olive oil, coconut)

Steps:

Bring the butter to room temperature, soft enough to mash easily with a fork. Add minced or grated garlic and parsley and mash until smooth and well mixed. Place the bowl back in the fridge to bring it back to cold and a more solid texture.
Mix the ground chicken with salt, pepper and onion powder in a bowl. Use your hands to combine the mixture. Set aside.
Make a flat meat patty and place a dollop of cold butter in the middle (about a teaspoon). Fold the patty in half over the butter and join the edges. Then shape into a round shape and flatten slightly. Continue with the remaining mix.
In a large frying pan, heat 2 tablespoons of cooking oil of choice over medium-high heat. Add the patties and cook for about 5-6 minutes on each side. As you cook the patties, some of the garlic butter will ooze out into the pan. Use a spoon to baste the meat with the cooking pan juices/fat a few times.
Once golden brown, remove the patties to a plate and let them rest for a couple of minutes before serving.