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Coconut Chicken Patties



  • 1kg organic chicken mince

  • 4x tbsp coconut oil

  • 2x tsp minced garlic

  • 1/2 brown onion (diced)

  • 3x tbsp finely chopped sage

  • 1x tsp himalayan salt

  • 1/4 cup + 1 tbsp coconut flour (separated)

NOTE: If following a low FODMAP diet, then continue recipe without onion and garlic



  1. In a frying pan, heat 1 tbsp of coconut oil

  2. Add onion, garlic and sage and cook until onion is slightly browned

  3. Remove from the pan and place in a small bowl in the fridge to cool for 5 minutes

  4. While you wait, on a separate plate, place 1/4 cup of coconut flour

  5. Once the onion mixture has cooled, in a separate bowl add chicken mince, 1 tbsp of coconut flour, salt and the onion, garlic & sage mixture

  6. Use your hands to mix all ingredients thoroughly and roll into patties

  7. Lightly coat each patty in the coconut flour and put aside until the whole mixture is done

  8. Reheat frying pan and melt the remainder of the coconut oil

  9. Place coated chicken patties in the pan and cook until golden brown and completely cooked through

    * Makes 12-14 patties & can be stored in fridge or freezer*

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