Ingredients

• 800g chicken mince
• ½ cup parmesan cheese, grated 
• 4 tbsps dried mixed herbs
• 3 small cloves garlic, crushed.
• 2 tbsps fresh parsley, chopped.
• 2 small lemons, 1 cut into wedges, 1 zested.
• ¼ cup coconut flour
• 2 small eggs lightly whisked.
• 2 tbsps olive oil
• Salt & pepper
• Pickled jalapenos, chopped to suit

Method

• Place the chicken mince, parmesan, dried herbs, garlic, parsley, 2 teaspoons lemon zest, flour, eggs and a couple of grinds of salt and pepper in a large mixing bowl.
• Add the jalapenos at this stage too for a spicy flavour. Use your hands to thoroughly mix everything together. If the mixture is too wet add a little more coconut flour.
• Form the mixture into 12 patties. Place in the refrigerator to chill for at least 1 hour and they will firm up more.
• Heat the oil in a large frying pan over medium-high heat.  Fry the patties for 10 minutes, turning over halfway until browned and cooked through.
• Serve with lemon wedges on the side.