- 4 Tbsp solid cooking fat
- ¼ cup minced onion
- 4 cloves garlic, minced
- 3 Tbsp chopped fresh sage
- ¼ cup plus 1 Tbsp coconut flour, divided
- 1 tsp sea salt
- 2 lbs pastured chicken thigh meat, ground (if you buy at Whole Foods, they will grind for you)
- Heat 1 Tbsp cooking fat in skillet on medium heat. When the fat has melted and pan hot, add onion and cook for 5 minutes, stirring until solf. Add garlic and sage and continue to cook for a couple of minutes, until the mixture is fragrant.
- Take the pan off the heat and let mixture cool. While you’re waiting, place the ¼ cup coconut flour on a plate.
- When the onion mix is not longer hot, add it to the ground chicken, along with the 1 Tbsp coconut flour and salt. Mix well, then form into 12-14 patties. Dredge them lightly in the coconut flour on the plate.
- Heat the skillet over medium heat, adding more cooking fat if there isn’t any left in the pan. Cook the patties in batches for 10-15 minutes per side until golden brown and completely cooked throughout.
Servings: 6
