This recipe makes 24 chicken cakes, We only use 8 in the recipe. The rest can be frozen. They are great to have on hand for a fast and easy Summer supper.
- Prep Time :
45 min - Cook Time :
25 min - Ready Time :
1 hour, 10 min
Servings
24 pieces
Ingredients
- 3 pounds organic chicken breasts ground in food processor
- 2 medium red peppers chopped fine
- 1 bunch green onions finely chopped
- 20 clove roasted garlic sounds like a lot but it's not
- 2 tablespoons sriracha chili sauce
- 1/4 cup Tamari soy sauce
- 1.5 cups Y'ad Never Know gluten free bread crumbs
- 2 cups sesame seeds/divided boiled and strained
- 1 cup unsweetened coconut
- 1 tablespoon ground ginger
- 1 large egg
- 1 teaspoon salt and pepper
148
- 1 head Leaf lettuce
- 1 quart strawberries, sliced hold back 6 for dressing
- 1 medium English cucumber sliced
130
- 1 cup canola oil
- 1/3 cup Miran (seasoned rice vinegar)
- 1 medium orange zest and juiced
- 6 large strawberries
- 1 tablespoon Dijon mustard
- 1.5 teaspoons pure vanilla extract
- 1/2 cup mint leaves
Directions
- For cakes
- Preheat oven at 375f
- In a large bowl mix all ingredients, reserve half the sesame seeds for coating the cakes.
- Shape mixture into 24 equal balls
- Spray muffin tin and place balls into tins and lightly press down
- Top cakes with remaining sesame seeds
- Bake for 25 minutes, or until themometer reads 165f
- Salad
- Wash, pat dry and tear lettuce into bite size pieces.
- Slice cucumber and strawberries.
- Dressing
- Put all ingredients in a blender and pulse until well mixed
- Going to the plate
- Select a pretty oval platter, put the lettuce on top with strawberries,and cucumbers and 8 of the chicken cakes.
- Drizzle with the strawberry dressing
- Garnish with fanned strawberries and a sprig of fresh mint
