Ingredients:
1 small onion, roughly chopped
1 teaspoon garlic, minced
2 teaspoons grated fresh ginger
1 green chile or jalapeno, seeded
3/4 pounds boneless, skinless chicken breasts, cut into pieces
¼ cup cilantro leaves
2 Tablespoons coconut aminos, Bragg’s aminos or soy sauce
2 egg whites
½ cup quick cooking oats
4 Lime wedges
Directions:
Combine onion, garlic, ginger and chile in a food processor and pulse until finely chopped. Add chicken, cilantro and coconut aminos and pulse until well blended but not quite pureed. Transfer to a bowl and stir in egg whites and oats.
Heat broiler to high with rack 4 inches from heat. Line two baking sheets with foil and lightly coat with oil. Coat hands with oil and shape 6-8 patties, about ½ inch thick (I like to use a 3-inch round Tupperware lid to make proportionate patties. Grease the lid before using); place on baking sheets.
Broil each batch until patties are lightly browned, about 4 min, then turn patties over and broil 4 min more. Serve with chili sauce and lime wedges.
Makes 4 servings
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