GAPS Chicken Tots

Some of the previous ingredients in this recipe weren't GAPS friendly, and the recipe was more complicated. Since these have become a staple of our diet...several nights a week, and Noah practically begs for these little guys, I have simplified our lives! :) They are also great for kids who don't love veggies, since you have tons of veggies hiding in the batter, they are perfect for even the most discriminating pallet! :)

Noah refers to these as his sandwiches and would pound them for breakfast/lunch/dinner everyday if I let him!

So without further delay I bring you the new recipe. (the older recipe is still really good!)

1lb green beans cooked, drained of excess water
4 cups chicken leftovers (or slightly less)
2 onions, peeled, and cut in half
1 clove elephant garlic (or 2 regular cloves)
3 eggs
1/2 cup butter (for frying them)


Place the onions and garlic in the food processor, and process until really really tiny. Add in the green beans and process until finely chopped. Than add the eggs and allow the processor to run until the batter is rising and slightly airy. Add in the chicken, and just pulse in until the chicken is cut into fine pieces, but isn't pureed completely.

Heat a cast iron skillet to medium heat and let is completely warm. Place 1/2 tbsp butter in the skillet and let is spread around the pan and melt. Take a small handful of the chicken mixutre and put it into a ball, and press it down into a "pancake" in your palm. The pancake shouldn't be any larger than your palm or you will have a really hard time flipping it. The skillet I use is about 10 inches and I can fit 4 "tots" in with some room to spare for flipping. They take a little while to brown up (about 3 minutes or so per side) Have the oven on warm, and take the finished tots and place them on a baking sheet to keep warm, or serve them right from the pan!

After removing each set of tots from the pan, place another 1/2 Tbsp of butter in the pan and let it melt, than add your 4 tots to it! :) I find the pan needs a little scrapping after 3 or so batches or they start to stick a little and you lose the browning.

These quantities make about 36-40 chicken tots enough for a feast and leftover meals and snacking! :)

We love these with Saurkraut over a salad, and Noah loves these with any variety of a pureed veggie. He tells us it is his dipping sauce! :) Enjoy and let me know what you think!

Chicken "Tots" (Candida Friendly/starch free)

I call these tots because the original recipe, from Pecan bread, that these were adapted from referred to them as tots. If you prefer call them patties, but whatever you call them, call them good! I love how these "hide" veggies in with the patties, and have an excellent flavor. We enjoyed them on the "flat bread" (the picture is of the flat bread before cut) folded over and ate them with traditional burger toppings, tomatoes, avocado, onions, lettuce, and a grilled 1/4 of savoy cabbage. They were quite satisfying!

We all loved the Tots, and N enjoyed his tot sandwich with lots of homemade ketchup (recipe from NT cookbook)

The Egg Yolks are added, since I make this with the flat bread, and the flat bread recipe has 2 egg yolks leftover. I didn't want to just discard these delicious and nutritious yolks, so I added them to help bind the mixture when "fried."

I could imagine this being awesome with some basil or cilantro as well, but I had two hungry men, and not enough time to go pick some herbs:) Feel free to spice it up a bit, and I would love to know what you all try!

Recipe:
1 cup cooked, cut, tightly packed green beans or broccoli (or any other veggies you want to try)
1 cup shredded, tightly packed chicken (left over from making stock, or just boiled)
1/4 of a white cooking onion
3 cloves garlic
1 Tsp Fish sauce
2 Egg Yolks (optional)
2 Tbsp Butter
2 Tbsp Coconut oil
Salt and pepper as needed
Other spices if you wish

Place the veggie, onion, garlic, and fish sauce in the food processor, and process until it is liquid or pasty. Gently pulse in the chicken until the mixture resembles that of Tuna salad. It will be wet and slightly sticky. Take a small handful of the mixture and press in between your palm to form a "patty."

Have your skillet nice and hot, but not scalding or the outsides will burn. Combine both the butter and coconut oil together in a dish, and apply liberally to the skillet. Place the patties on the skillet and cook until browned on eat side. If you try to flip the patties too soon, they will break apart. Once "cooked" on the one side they will stay together very nicely!

These are an excellent change of pace for all that left over chicken, and the mixture of veggies helps the meat go a long way.

This recipe was enough to feed our very hungry family of 3. (both J and I eat more than "normal" people...especially on the yeast diet!)

Check Out the Nourishing Gourmet for more Frugal Ideas.