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Herbed Chicken and Carrot Patty Lettuce Cups
Serves 10
Easy to transport and eat, these juicy chicken parcels are reminiscent of a fresh spring roll, thanks to herbs, carrot, and fish sauce.
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Ingredients
- 1 medium carrot, roughly chopped
- 1 cup (250 mL) fresh cilantro, roughly chopped, plus more for serving
- 1 green onion, roughly chopped
- 1/4 cup (60 mL) fresh mint or dill
- 1/4 cup (60 mL) regular or gluten-free panko bread crumbs
- 2 tsp (10 mL) fish sauce
- 1 lb (450 g) ground chicken or turkey
- 2 tsp (10 mL) coconut oil, divided
- 1 head iceberg or Bibb lettuce, leaves separated
- 1 cup (250 mL) yogurt or sriracha mayonnaise, for serving
Nutrition
Per serving:
- calories 131
- protein 15 g
-
total fat
5 g
- sat. fat 2 g
-
total carbohydrates
6 g
- sugars 3 g
- fibre 1 g
- sodium 176 mg
Directions
01
In food processor fitted with metal blade, pulse carrot, cilantro, green onion, and mint or dill until very finely chopped. Add panko and fish sauce, pulse again to combine, and then add chicken, pulsing until carrot and herb mixture is incorporated into chicken. Transfer to medium bowl, cover, and refrigerate for at least 1 hour to firm up. Form 10 heaped 2 Tbsp (30 mL) scoops of herbed chicken mixture into 1/2 in (1.25 cm) thick patties and place on plate.
02
To cook patties, heat large nonstick pan over medium heat and add 1 tsp (5 mL) coconut oil. Cook patties in batches until no pink remains, about 5 to 6 minutes per side. Repeat with remaining 1 tsp (5 mL) coconut oil and patties. Transfer cooked patties to serving platter alongside lettuce leaves and yogurt, and then garnish with additional cilantro.
03
Serve warm or chilled, having guests make their own parcels by adding a patty and dollop of yogurt to a lettuce leaf.
