Turkey or cooked ham may be substituted for chicken.
2 cups cooked, boneless, trimmed chicken
2-3 tablespoons almond flour
1 organic egg
1 small onion, quartered
2-3 tablespoons butter for frying
Season to taste with sea salt, pepper, herbs, etc.
1 tablespoon chopped parsley (optional)
Sprigs of parsley and lemon wedges for garnish
This recipe may be made in a food processor using the metal blade.
If a processor is not used, finely chop chicken and onion before mixing with other ingredients.
Using the food processor:
Place cubed chicken, onion, egg, and chopped parsley into processor bowl.
Blend until smooth. Add about half of the almond flour, seasonings, and blend for a few more seconds.
Using your hands to shape the croquettes, determine if mixture is stiff enough, add additional almond flour, a tablespoon at a time, until mixture can be handled easily. Shape mixture into pancake forms keeping them about 3 ½” in diameter for easy turning. Fry in butter over medium heat until golden brown and turn. Serve hot, garnished with parsley sprigs and lemon wedges.