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Last updated on November 12th, 2019 at 03:02 pm
When I used to be a university student in Ottawa, I used to eat Shawarma. Ottawa is known to be Shawarma city as there are Shawarma restaurants literally every corner of the city. My favourite part of shawarma had always been the chicken and the garlic sauce. I miss eating that sauce so I thought I’d make my own simple version that used healthier ingredients.
I was thinking about what would taste good with it, obviously chicken, but what type of chicken dish I could make. Then I remembered that I had recently saw some yummy cheesy chicken fritters recipe and wanted to try to make my own version!
I’ve been uploading lots of dairy recipes these days and am always asked for some dairy-free ones so I thought I’d make a dairy-free version of these chicken fritters! I have some fresh rosemary in my little garden so I decided to make rosemary flavoured fritters. They were amazing with my dipping sauce made with my low carb mayonnaise! It really reminded me of chicken shawarma!
Because I didn’t add any cheese to this recipe, they tend to break apart easily so I would be careful when cooking them! But even without cheese, these are absolutely delicious!! In fact, they can be a bit addicting so I’d be careful! They are quite low in calories and carbs so they can be added to lunches or dinners as a side dish easily!
Keto Paleo Chicken Fritters
Ingredients
- 1 tbsp olive oil
Chicken Fritters
- 2 (500g) skinless boneless chicken breasts
- 2 cloves garlic
- 1 tbsp rosemary
- 1 tbsp sage
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 (30g) red onion
- 1 egg
- 2 tbsp keto mayonnaise
- 2 tbsp blanched almond flour
Dipping Sauce
- 1/8 (20g) red onion
- 1/2 tsp rosemary
- 2 tbsp keto mayonnaise
- 1 tsp unsweetened almond milk
- 1/2 tsp lemon juice
- pinch salt
- pinch black pepper
- 1 clove garlic
Instructions
Dipping Sauce
- Mince the red onion, garlic and rosemary. Mix all of the dipping sauce ingredients in a small bowl.
Chicken Fritters
- Dice your chicken breasts and add it to a bowl.
- Mince the garlic. Thinly slice the red onions. Add all of the chicken fritters ingredients in the bowl.
- Mix everything thoroughly until it's a bit pasty.
- Heat the olive oil on medium heat in a large skillet. With a 1/4 measuring cup, scoop the chicken batter and gently place onto the frying pan forming a small 10cm circle. Repeat this step with the rest of the batter. You should have 8 fritters.
- Place the lid on the pan and fry for 2-3 minutes. Remove the lid and CAREFULLY flip the fritters. *Cover with the lid once more and cook for 1-2 more minutes. Take off the heat and serve with the yummy dipping sauce!
Notes
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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Rachel says
I was just wondering if you recommend fresh or dried herbs (rosemary, sage, etc). You mentioned fresh rosemary in your blog, but the links show dried herbs. Also, I wasn’t sure if the sage was suppose to be dried herb or ground? I’m needing to double the recipe, but to play it safe, I stuck with 1tbsp of dried rosemary and 1 tbsp of dried sage. We’ll see how it turns out! 🙂
Mira says
I used fresh rosemary but dried or fresh will work. I linked to dried one because you can’t really buy fresh rosemary online! My sage was ground!
Sue says
Wonder if adding some zucchini or other greens would do? Not very schwarma-like, but up veg count?
Sarah says
Loved it ! thanks
Joni says
I would like to use ground chicken in this recipe, can you tell me how many pounds of chicken you used?
Mira says
Hi! I used two breasts which were 500g so about a pound.
Janelle says
@Joni, how did the recipe turn out with ground chicken