Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 500 grams ground chicken, 1 tablespoon very finely minced fresh lemongrass, 1/4 cup finely chopped fresh parsley, 2 tablespoons finely chopped fresh mint, 2 minced garlic cloves, 1/4 cup finely grated red onion, 1 beaten large egg, 2 tablespoons almond flour, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1 teaspoon sea salt, and 1/2 teaspoon black pepper, mixing gently until just combined.

2. 2

   Form the chicken mixture into approximately 12 small, flat fritters, each weighing around 40-45 grams.

3. 3

   Prepare the Tzatziki by combining 1 cup full-fat Greek yogurt, 1/2 peeled, deseeded, and finely grated cucumber (squeezed dry), 1 minced garlic clove, 1 tablespoon finely chopped fresh dill, 1 tablespoon fresh lemon juice, 1 tablespoon extra virgin olive oil, 1/4 teaspoon sea salt, and a pinch of black pepper in a small bowl; stir well and set aside.

4. 4

   Heat 3 cups of olive oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 175°C (350°F).

5. 5

   Carefully lower 3-4 fritters into the hot oil, ensuring not to overcrowd the pot, and deep-fry for 4-5 minutes on each side until golden brown and cooked through.

6. 6

   Using a slotted spoon, remove the cooked fritters from the oil and place them on a plate lined with paper towels to drain excess oil.

7. 7

   Repeat the frying process with the remaining fritters until all are cooked.

8. 8

   Serve the hot, crispy Mediterranean chicken and lemongrass fritters immediately with the zesty Tzatziki on the side.