Coconut Crusted Chicken Patties

It’s not too often that I will use canned meat to make a dinner with. The occasional can of spam or canned ham have made their way into casseroles or soups in a pinch but tonight I was in a bind needing something fast since Dad had to be at a meeting. I spent over an hour tearing the internet apart looking for a quick low carb chicken recipe that was also low in sodium. That’s when I ran into Linda Sue‘s delicious recipe of coconut crusted chicken patties. Oh yes, they are every bit as good as you can imagine! Very tender, juicy with a lovely crunchy outer coating. The recipe calls for unsweetened coconut, if you aren’t concerned with carbs feel free to use sweetened coconut for a different flavor sensation 🙂

 

sweet pepper corn salad with coconut crusted chicken patty

Sweet Pepper Corn Salad with Coconut Crusted Chicken Patty

12 1/2 ounce can mixed white and dark meat chicken, drained *
1/4 cup mayonnaise
1 tablespoon fresh parsley, minced
2 green onions, finely chopped
1 teaspoon Old Bay seasoning
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
1/8 teaspoon pepper
1/2 teaspoon Tabasco or other hot sauce
1 egg white
1/4 cup finely shredded unsweetened coconut **
Oil for frying

In a medium bowl, break up the chicken with your fingers until it’s finely shredded. Stir in all of the remaining ingredients, except the coconut, until well blended. Divide into 4 equal portions on a wax paper-lined baking sheet. Gently shape into patties with your hands. The mixture will be very soft. Put the coconut in a small shallow dish. Carefully set one chicken patty in the coconut and gently turn over to coat both sides; place back on wax paper. Repeat to coat all of the patties. Chill at least 1 hour. Heat the oil in a skillet over medium heat. Fry the patties 4-5 minutes per side, flipping carefully, until golden brown on each side.

Makes 4 servings
Can be frozen

* A 12 1/2 ounce can will yield about 7 ounces of chicken

** You will only use about 2 tablespoons, but it will be easier to coat them if you have extra coconut in the dish. The counts reflect only 2 tablespoons of coconut for the batch.

Per Serving: 277 Calories; 23g Fat; 16g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs

 

For our family I doubled the recipe and discovered I didn’t have anymore Old Bay(heartbreaking but it did not stop me). In place of the Old Bay I used a six pepper seasoning blend which lent a nice spice to the recipe. Instead of just using an egg white I used the whole egg, might a well(or in my case used two eggs). Instead of fresh green onions I used 1 1/2 Tablespoons dehydrated onion flakes, 2 teaspoons dried minced garlic, and instead of cayenne I added a pinch of red pepper flakes. Doubling this recipe gave us 10 patties, I used 1/3 cup to measure out each patty. You can certainly make these larger, smaller, or make them into nuggets. You can definitely use ground chicken instead of canned, just be sure to add a little salt to your meat mix.

For the salad I used a Cesar salad mix minus the croutons and dressing. Sliced up a few mini sweet peppers and sprinkled on a little corn for added color. You can use and dressing you like 🙂 Feel free dress your salad as you like, I personally prefer to keep it simple and not loaded with too many simple carbs. Have fun with your food!

Happy Eating!

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