Chicken and Zucchini Patties with Avocado and Basil Guacamole

Summary

Chicken and Zucchini Patties with Avocado and Basil Guacamole
Serves 4
Preparation Time: 25 minutes

Ingredients

Patties
300g lean, skinless chicken breast; cooked and finely shredded,
2 eggs,
2 cups zucchini; grated. It is best to drain the excess fluid from the zucchini,
3 tablespoons gluten-free flour,
Fresh herbs, to taste (if desired),
Cooking spray.

Guacamole
1 avocado,
1 tablespoon chopped fresh basil.

Instructions

1. Gently beat eggs in a small plastic bowl.
2. In a large bowl, combine the chicken, zucchini, herbs (if desired), eggs and flour.
3. Mix thoroughly; cover and place in the refrigerator whilst preparing the guacamole.
4. Wash hands and prepare the avocado. Remove the stone and scrape out the flesh using a spoon.
5. Place avocado into a clean bowl and mash with a fork. Add basil, and stir to combine.
6. Remove chicken and zucchini mixture from the refrigerator.
7. Spray a frying pan with the cooking spray and place on the cooktop over a medium to high heat.
8. Once at temperature, add a large spoonful of the chicken mixture and flatten with a spatula into a patty shape. Mixture will make approximately 12 patties.
9. Fry for 4-5 minutes on each side until golden brown.
10. Drain patties on paper towel.
11. Serve with the avocado guacamole.
12. If desired, serve with a fresh garden salad and/or toast soldiers made with gluten-free bread.

Chicken and Zucchini Patties with Avocado and Basil Guacamole

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