I don’t think there would be one parent out there disappointed to be sneaking in some extra veggies to your family. I for one LOVE it!! These chicken bites were quick to make, you don’t even have to get dirty hands rolling them into balls, and have a nice soft texture without any grains/gluten. My 14 month old toddler who still only has 4 teeth inhaled them, then slurped up the salad like noodles, so they are very easy to eat!
500g chicken mince
3cm knob ginger, peeled
2 cloves garlic, peeled
2 medium zucchini
4 spring onions, ends trimmed
2 Tbsp tamari
3 Tbsp coconut flour
1/2 tsp sea salt
1 tsp rapadura/coconut sugar (optional)
Preheat oven to 220 degrees C fan forced. In a food processor, blitz garlic and ginger until finely chopped. Add in zucchini and spring onions and blitz again till finely chopped to your liking. Add in all other ingredients and mix on med-low speed, or by hand until well incorporated. The mixture will still be quite wet, not mouldable like typical burger mince. That’s ok!! Just use a tablespoon to pop dollops of mixture onto a lined baking tray (I use 2 trays for this mixture) and bake for approx 20-25 minutes until lovely and golden and cooked through.
Served here over a cabbage and carrot slaw, drizzled with a honey/tamari sauce (just some water, honey/coconut syrup, tamari 1/4 cup each and 3/4tsp arrowroot thickened over heat). A little sesame oil and rice wine vinegar over the salad complements the sauce nicely.