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Keto chicken fritters with avocado tzatziki and tomato salad

Keto chicken fritters with avocado tzatziki and tomato salad

Keto chicken fritters with avocado tzatziki and tomato salad 588 392 Mark Haylock

Chicken fritters, elevated! Kids and adults alike will love this colorful keto meal. Fritters are seasoned and fried to golden brown perfection, and served with a creamy avocado yogurt dip and a cool tomato salad. At 8 grams of carbs per serving, this keto chicken dinner will satisfy both the keto police and the picky palette.

Ingredients

Avocado tzatziki
2 (400 g) avocados, diced
240 ml (180 g) Greek yogurt
(4% fat)
2 garlic cloves, minced salt and ground black pepper

Chicken fritters
800 g finely diced chicken
breasts or ground chicken
2 large eggs
2 tbsp mayonnaise
28 g (65 ml) scallions, finely sliced
1⁄2 tbsp lemon zest (optional)
11⁄2 tsp salt
1⁄4 tsp ground black pepper
2 tbsp olive oil, for frying

Tomato salad
450 g (600 ml) tomatoes, diced
28 g white onions, thinly sliced
2 tbsp olive oil
1 tbsp red wine vinegar
salt and ground black pepper

Instructions

Mix the avocado with yogurt and garlic in a bowl. Season with salt and pepper to taste. Set aside.

In a big bowl, mix all the ingredients for the chicken fritters. Heat up a large frying pan (or two depending on how many servings you make) with olive oil on medium-high heat. With a big spoon or ice cream scoop, scoop the chicken mixture into the pan (about 3 fritters per serving). Press them down with a spatula to make a fritter. Fry on both sides for about 6 minutes or until cooked all the way through and golden.

While the fritters are frying, mix the tomatoes with the white onion, olive oil, vinegar, salt, and pepper in a bowl. Serve together with the chicken fritters and avocado tzatziki. If you like, garnish with sliced scallions and lemon wedges.