(makes 5 small “crab” cakes)
Ingredients
About 1 lbs cooked shredded chicken breasts
1 egg – lightly beaten
2 Tbsp mayonnaise (mine was super watery mayonnaise)
1 cup julienne carrot
1 cup julienne celery
2 tsp coconut flour
1 tsp chipotle pepper powder
Dash of homemade Fox Point Seasonings or any of your favorite seasonings
2 Tbsp coconut oil
Directions:
1. Mix all the ingredients until everything incorporated
2. Heat the skillet with 2 Tbsp coconut oil in medium heat
3. Shape the “crab” cake with your hand until it resembles a tennis ball shape
4. Fry them in medium heat for about 2 minutes on each side
5. Let them cool on a wire rack so they won’t be soggy
source: delightfultastebuds
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