I live in a house with multiple small boys who are obsessed with both the Marvel universe and body parts …. I won’t tell you what they wanted to call these green balls … you can use your own imagination 😉
Whichever cheeky name you choose to call them – they are very yummy and were happily devoured by all 6 of us!
- 750g chicken thighs (approx 6 thighs), skinless
- 1 medium brown onion
- 1 tsp garlic flakes (or 2 fresh garlic cloves, crushed)
- 1 tbsp coconut aminos
- Good pinch of salt and pepper
- 1-2 birdseye chillies (depending on the heat you like)
- 70g bean shoots
- 2 tightly packed cups of chopped spinach
- 50g hemp seeds
Roughly dice the onion.
Place all the the ingredients, except the bean shoots, spinach and seeds in your food processor.
Process until well combined (speed 4, 15 seconds, scrape down and repeat)
Add in the bean shoots, process to combine (speed 4, 10 secs), then add the spinach and repeat.
Start processing again (speed 3) and pour seeds through open top chute.
Process until well combined and smooth.
Scrape mixture out into a bowl, cover and place in the fridge for 2 hours or up to overnight. This helps them to hold together well without the addition of egg or breadcrumbs.
Using a spoon and damp hands, form patties with the mixture.
Lay on a lined baking tray and spray with a little olive oil before placing into a preheated 200C oven.
Cook for 30 mins or until golden and cooked through. (I flip them after about 20 minutes)
Makes 20 patties.
Serve with cucumber and ribbons, topped with sliced avo and drizzled with extra coconut aminos.
And if macros are important to you – here are the details (per patties – and not with the salad accompaniment):