Ingredients
Equipment
Method
- Add the cooked chicken, cooked celery and onion, crushed garlic, mineral salt, and almond flour to the exact Ninja BN801 single-serve cup.
- Pulse and blend until the mixture becomes a soft cohesive paste. Scrape into a glass bowl.
- Heat enough homemade ghee or tolerated butter plus additive-free uncured bacon fat to coat the Artichaut skillet over medium heat.
- Form the paste into tiny balls and gently pat each into a small soft patty. Handle lightly because the mixture remains delicate.
- Place the patties in the hot fat without crowding. Fry until the first side is golden and releases from the pan, then turn carefully.
- Cook the second side until golden and the patties are hot throughout. Transfer to a stable plate and let them cool briefly; they firm further as they cool.
Notes
GAPS placement: Full GAPS after properly prepared almonds are introduced and tolerated.
Yield: One batch; the source gives no patty count.
Timing: The source gives 5 minutes prep, 10 minutes cook, and 15 minutes total.
Chicken and vegetables: Use the cooked chicken, celery, and onion from linked chicken meat stock and drain the vegetables well.
Frying fat: The source gives no amount. Use enough homemade ghee or butter already tolerated after the GAPS dairy-introduction steps plus fat from properly prepared additive-free uncured bacon to coat the skillet.