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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4-6
Author Notes
Gluten Free and Egg Free Chicken Pops. Sure to please your kids. —Limitless Allergies
Ingredients
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ice cream sticks/mini skewers, as required
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egg replacer (equivalent to 1 egg)
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gluten free flour, as required
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3
green chilies
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1
onion
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2 tablespoons
lemon juice
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1 teaspoon
salt
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1 teaspoon
black pepper
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4
cloves garlic
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1
inch ginger, chopped
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1 pound
chicken mince
Directions
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Gently rub the vegetables under cold running water. Then peel and cut up the vegetables.
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Place the vegetables in a food processor and roughly chop them up.
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Now add the ground meat, the rest of the seasonings except the flour and chop again, until everything is blended. If the mixture looks a bit runny add just enough flour to it so that you can shape it into a patty. Shape the meat into round patties and insert the ice cream stick, set aside. Wash hands with soap and water for 20 seconds.
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Heat oil in a pan over medium high heat. Once the oil is heated pick a popsicle with a help of a flat serving spoon or spatula and place it in the oil.
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Half way through cooking, when the base is brown turn the pops with a help of a tong or the spatula. Cook until internal temperature reaches 165° F. Take out and serve with your choice of sides.
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Wash and sanitize food processor and any utensils that touched raw poultry. Wash hands with soap and water for 20 seconds.
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