Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients:

• 2 cups cooked, boneless, trimmed chicken
• 2-3 tablespoons almond flour
• 1 egg
• 1 small onion, quartered
• 2-3 tablespoons butter for frying
• salt, pepper, herbs, etc.
• 1 tablespoon chopped parsley (optional)
• springs of parsley and lemon wedges for garnish

Method:

Place cubed chicken, onion, egg, and chopped parsley into processor bowl. Blend until smooth.
Add half of the almond flour, seasoning and blend more.
Shape mixture into pancake forms. If mixture is not stiff enough, add additional almond flour.
Fry in butter over medium heat until golden brown and turn.
Serve hot, garnished with parsley sprigs and lemon wedges.