You'll also find this recipe on page 84 of the Keto & Spice Cookbook.
300g (approx. 2 average) Chicken Breast, raw - this could also be replaced with Turkey Breast
50g Grated Mozzarella
50g Soured Cream
10g Coconut Flour
1 Large Egg
1/2 tsp Salt
Herbs / Spices to taste (we like to use garlic powder and a sprinkle of dried dill)
Slice the chicken breast into small strips and place in a large mixing bowl.
Add all of the remaining ingredients and mix well.
Heat a non-stick pan over a medium heat - add 1 tsp cooking coconut oil if your pan isn't quite as non-stick as it used to be!
Take a heaped dessert spoon of the mix and pop it in the pan. You should get a nice sizzle but don't have the heat too high. We need the chicken to cook thoroughly on the inside without overcooking the outside.
Gently press the mix to flatten it a little and allow to cook for 2 minutes.
Flip the fritter over, gently press again and continue to cook for 2-3 minutes.
In total, each fritter should take around 8-10 minutes to cook. If you're not sure, break one in half to check the meat is white all the way through.
Nutrition per serving
Calories 337, Carbs (net) 4 grams, Protein 47 grams, Fat 15 grams