A flavor twist on the chicken nugget! The curry powder is not spicy; it is a great mild, warming spice that may become a new favorite! Make sure that you buy a curry powder that has no added ingredients or fillers.
25 g macadamia nuts, ground into butter
17 g canola oil
15 g chicken breast, cooked, shredded
10 g egg whites, raw, whipped into stiff peaks
1 g curry powder
20 g coconut milk, Thai Kitchen unsweetened, full fat
Optional: salt/pepper
Measure all ingredients on a gram scale. Fold the macadamia nuts, walnut oil, chicken, curry powder, and optional seasonings into the egg whites. Spray a nonstick frying pan with spray oil. Make about 3 mounds of the chicken batter and fry on each side for about 1 minute over medium-low heat. When the edges look slightly dry, flip to cook the other side. Continue cooking until cooked all the way through. Remove patties to a serving plate and scrape the remaining fat out of the pan onto the patties. Serve the coconut milk on the side as a dipping sauce or as a beverage.
Dietitian’s Corner: Coconut milk is a dairy-free milk alternative, making this recipe safe for children with milk allergies.
