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Pea and Carrot Fritters, chicken and BBQ sauce

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Ingredients

Adjust Servings:
2 Chicken Breast - cut into strips
1tsp Coconut Oil
Pea Fritter:
100g Peas
25g Halloumi - cut into small pieces
1 Spring onion - chopped
1 tsp Ground Flax seed
3 tsp Water
25g Gram Flour ( chickpea flour )
1 tsp Coconut Oil
Carrot Fritter:
100g Carrots - peeled and cut into small pieces
25g Halloumi - cut into small pieces
1 Spring onion - chopped
1 tsp Ground Flax seed
3 tsp Water
1 tsp Coconut Oil
BBQ Sauce:
200g Tinned Chopped Tomatoes
30g Apple Cider Vinegar
25g Coconut Sugar
1.5 tblsp Coconut Aminos
1 tsp Onion Powder
1 pinch All Spice
0.5 tsp Liquid Smoked
100g Spinach
1 tblsp Coconut Aminos

Pea and Carrot Fritters, chicken and BBQ sauce

Features:

    Ingredients

    • Pea Fritter:

    • Carrot Fritter:

    • BBQ Sauce:

    Directions

    Share
    You could make this easier and do one kind of fritter!  I like my photos to be an accurate representation of the recipe! I was not sure if I could get the guys to eat pea fritter- I said  they were spinach as they will not eat peas – they both said they liked them 🙂

    Steps

    1
    Done

    Carrot fritter - Mix the flax seed and water together. Set aside. Boil the carrots for 15 minutes, until they can be squashed easily with a fork. Drain. Put in a food processor. Pulse until they are broken down but not pureed.
    Add the flax seed, halloumi and spring onions. Season. Pulse until well combined.
    Add the gram flour. Pulse until combined.
    Heat a pan. Brush with coconut oil. Put spoonfuls of the mix in the pan and cook for a few minutes until golden on one side. Turn and repeat until golden on both sides.

    2
    Done

    Pea fritter - Mix the flax seed and water together. Set aside.
    Boil the peas for 5 minutes, until they can be squashed easily with a fork. Drain. Put in a food processor. Pulse until they are broken down but not pureed.
    Add the flax seed, halloumi and spring onions. Season. Pulse until well combined.
    Add the gram flour. Pulse until combined.
    Heat a pan. Brush with coconut oil. Put spoonfuls of the mix in the pan. Cook for a few minutes until golden on one side. Turn and repeat until golden on both sides.

    3
    Done

    Heat another pan. Brush with coconut oil. Season the chicken. Put in the pan cook on one side for 5 minutes. Turn over. Cook for a few minutes – until cooked through and white not pink. Cut a piece in half if you are not sure.

    4
    Done

    BBQ sauce – Put all the ingredients in a pan. Season. Bring to the boil. Simmer until required.

    5
    Done

    Add the spinach and aminos to the chicken pan. Season. The spinach is ready when it wilts. Drain off any liquid.

    RdC

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    Scallops, Smoky Courgettes and Guacamole.
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    Open Steak Sandwich
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    Scallops, Smoky Courgettes and Guacamole.

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