Serves: 8 (makes 16 cakes) 2 per serve.
500g Free range chicken mince
Half a sweet potato grated
5 spring onions finely chopped (I used 3)
1 tsp garam masala
Half cup mixed fresh organic herbs i.e. parsley, basil, dill, coriander finely chopped
Cracked pepper to season
2 tbspn coconut flour
Place mince into a large mixing bowl, add grated sweet potato, spring onions garam masala and fresh herbs. Mix together well. Now add in eggs, pepper and coconut flour to combine all together and mix well.
Shape mixture into 16 cakes and place onto a greased lined tray with baking paper. Bake in fan forced oven for 15 – 20 minutes at 180 degrees.
Serve with salad or steamed vegetables.
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