Ingredients
- 100 g chicken mince
- 1 tsp. seaweed salt
- 2 garlic clove, crushed
- 1 tsp. chopped parsley
- 2 tbsp. chicken broth
- 1 cup cauliflower rice
- 1 small onion chopped
- 1 cups chopped kale
- 1/4 tsp. chilli flakes
Instructions
- Make the cauliflower rice by popping the cauliflower florets in a food processor and chop for 3-5 seconds at high speed or until cauliflower resembles rice
- Heat a non-stick pan and add the onion, 1 chopped garlic and cook until slightly softened.
- Add the cauliflower, kale, 1/2 tsp salt, chilli flakes and chicken broth. Cook stirring often for 2-3 minutes or until softened. Transfer to a plate.
- Mix the chicken mince, 1/2 tsp salt, 1 garlic clove chopped and parsley and then roll into rissoles (approx 3)
- Heat a non stick pan and cook the meatballs on both sides and until cooked through. Transfer to the cauliflower rice and add a squeeze of lemon juice over the rissoles.
