Chicken and Ricotta Fingers
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| Serves | 4-6 |
| Prep time | 40 minutes |
| Cook time | 20 minutes |
| Total time | 1 hour |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Main Dish, Savoury Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
Healthy chicken and ricotta fingers, great as a snack or as part of a main meal.
Ingredients
- 400g lean chicken mince (I make my own with chicken breast using a food processor)
- 1 egg (lightly beaten)
- 100g light smooth ricotta
- 1 Large carrot (finely grated)
- 1 Small leek (finely sliced)
- 1 Large zucchini (peeled and grated, excess liquid squeezed out)
- 3 tablespoons plain wholemeal flour
- Salt (to taste)
Directions
| 1. | Combine all the ingredients in a bowl and mix well. |
| 2. | Shape the mixture into 12 finger shaped logs and place on a lined baking tray. |
| 3. | Cover with cling wrap and place in the fridge for 30 minutes to set before cooking. |
| 4. | Steam the fingers in a vegetable steamer over boiling water in batches for 10 minutes or until cooked through. OR Bake in the oven at 180 C for 20 minutes. |
| 5. | Serve with pear sauce/chutney and vegetables or salad as a main meal or own their own as a snack. |
Note
Moderate Salicylates, Low Amines, Low Glutamates
