Chicken Courgette Corn Patties

Ingredients

• 1/3 courgette, grated and squeezed dry (45 g)
• 4 oz (115 g) lean chicken mince
• 2 tbsp (20 g) corn kernels
• 1 spring onion, finely chopped (5 g)
• 1 garlic clove, minced (3 g)
• 1 large egg
• 1 tbsp (8 g) almond flour
• 1/2 tsp (1 g) smoked paprika
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 1 tsp (2 g) parsley, chopped
• 1 tsp (5 ml) olive oil
• 1/2 tbsp (8 ml) lime juice, to finish

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Method

1. Grate the courgette and squeeze it hard in a cloth - if no water comes out, the patties will steam instead of browning.
2. Mix the chicken, courgette, corn, spring onion, garlic, egg, almond flour, paprika, salt, pepper, and parsley just until it holds.
3. Shape two patties about 3/4 inch (2 cm) thick and press a shallow dip into the middle of each so they cook flat.
4. Fry in the oil over medium heat for 5–6 minutes per side, until deep golden and 74°C (165°F) inside. Turn once only.
5. Off the heat, drizzle over the lime juice.