Chicken Breakfast Patties

Gluten-free | Sugar-free | Dairy-free

Makes 14 patties

Why it’s delicious

Lean chicken makes for a wonderful breakfast patty, with this particular recipe simply loaded with flavour. Use it as a stand-alone breakfast or as a healthy alternative to sausages and bacon on a breakfast plate.  

If you’re interested in a healthy, tasty, lean and protein filled meal, this is the breakfast for you. Filled with fresh and healthy ingredients, these breakfast patties are the perfect way to start your day. This recipe comes from one of my older cookbooks, published back in 2018, that consisted of 128 recipes that changed my life. By changing my diet and looking after my gut I truly felt like my life had been saved. Not only have I lost 30kg’s by simply eating the right foods since the start of my gut healthy journey, but now I feel better than ever.

The hard cover version of that cookbook has now sold out, but the digital version is still available. Check out  Bridget's Healthy Kitchen eBook for more delicious, healthy recipes. 

Helpful Hints + Tips

I make minced chicken for this recipe using chicken breast meat and a food processor. If you don’t have a food processor, buy lean chicken mince and mix everything by hand. You could also substitute the chicken mince for lean turkey mince instead. 

This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here. 

If you want to follow along with me as I cook these delicious patties, check out my YouTube Video HERE. 

Ingredients

• 1 kg (2.2 lbs) skinless chicken breast, roughly chopped
• 1 cup finely chopped coriander (cilantro) leaves and stalks
• 1 cup finely chopped basil leaves
• 5 tbsp grated ginger
• 4 garlic cloves, minced
• 3 tsp fine Himalayan salt
• 2 tsp finely grated black pepper
• 14 tsp Bridget's Sticky Sauce

Method

1. Place the chicken, coriander, basil, ginger, garlic, salt and black pepper into the bowl of a food processor and pulse until well blended and minced.  If you don't have a food processor, use lean chicken mince and mix everything by hand in a mixing bowl. 
2. Using food scales, line the scales with a bit of baking paper and weigh the chicken mince mixture into 70-gram (2.4 oz) balls. 
3. Shape the balls and flatten with the use of a small bowl of water to dip your fingers into. This will help you shape the patties. 
4. Heat a large nonstick frying pan on medium to high heat and spoon half a teaspoon of Bridget's Sticky Sauce onto the top of 4 patties. Lay these patties, sticky sauce side down, into the hot pan and spoon another half teaspoon of sticky sauce on top of the patties. 
5. Cook the patties for 2-3 minutes before carefully flipping and cooking for another 2-3 minutes until the patty is cooked through. 
6. Remove from the pan to cool. Continue cooking all the patties with sticky sauce until they are all done. 
7. The patties will keep well in the refrigerator for up to 4 days, or they can be frozen and defrosted in the bottom of the fridge overnight. To reheat, microwave for 20-30 seconds.