One of the great things about the last 6 years is that I feel much more confident tweaking recipes to suit my own situation. I swap in and out ingredients based on what my body can/can't tolerate. I also check to see what's in the pantry that I can use instead.
Here's my twist on the MP Chicken Hotcakes recipe.
Chicken Thai Muffins.
Prep Time: 5 mins.
Cooking Time: 15 mins
Serves: 3-4
Ingredients
500gms minced chicken
450gms grated pumpkin
2 eggs
1 cup frozen peas
2 tablespoons Thai Green Curry Paste.
Method
Heat oven to 180 degrees C.
Mix all the ingredients together in a bowl.
Spray muffin tray with oil.
Spoon out mixture into muffin tray.
Into oven for about 15 mins.
Once cooked try to not eat the entire lot in one go!
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*you can buy whole skinless chicken breasts and mince up at home. I'd advise to avoid using a magic bullet because I nearly blew mine up. If you have a food processor or other blender that has a more powerful motor than the magic bullet, then go for it. Buying mince saves time and cleaning!
Feel free to make patties with the mixture and cook in a fry pan or on the bbq.
