Crispy Chicken Cakes

Servings: 1 - size: Cakes

Ingredients:

0.5 tsp - Black pepper
0.25 cup - Pork Rind Crumbs
0.5 tsp - Salt
2 breast - Chicken Breast Roasted Meat Only Skinless
3 tbsp - Natural Creamy Butter, Grass Fed
2 large - Raw egg
1 tbsp - Parsley

Nutritional values:

per 1 serving

Calories: 279 Kcal
Proteins: 32.40 g
Fats: 15.50 g
Total carbs: 0.50 g

Fiber: 0.10 g
Net carbs: 0.40 g

Preparation: 20 min

Add the butter and let it melt. Shape the chicken portions into patties and place them in the pan. Fry 2 or 3 at a time to maintain the pan's heat.

Mix well until combined and slightly sticky. Divide the chicken mixture into 4 equal portions. Meanwhile, place a nonstick pan over medium heat.

Fry for 4 minutes, then flip and cook for 3-4 more minutes until golden. Press down on the cakes to ensure that the egg is cooked. Transfer to a plate and repeat with the remaining chicken.

Shred the chicken and transfer it to a large bowl. Add the egg, pork rind crumbs, salt, and black pepper. You can add your preferred herbs or spices.

Transfer the patties to a plate. Garnish with chopped parsley if desired. Serve immediately!

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