Chicken Pataniscas (patties)

When I think about patties, I generally remember the traditional salt cod ones my grandmother used to make, which I still miss to this day… however, for reasons unknown to me, O went off cod when I was pregnant and can’t really stomach it at this moment. Let’s just say I keep a nice distance from it. Now, chicken patties seem like an excellent choice. For me and for my baby – it’s a recipe for the whole family, of course!

Suited for babies from 8 months onwards, as long as all the ingredients listed below have been offered to the baby before. Make sure the chicken tis well shredded and there aren’t any round pieces.

NB: For babies this age, the texture must be such that the food will break apart between our two fingers or between the baby’s tongue and palate.

Serves: 8 to 10 patties

You’ll need:

3 eggs
1 shredded chicken breast, boiled or grilled
8 tbsp water or rice milk
3 tbs manioc (cassava) flour
2 tapioca flour
1 tsp baking powder
3 tbsp chopped parsley
2 tbsp grated carrots
2 tbsp grated cauliflower
2 tbsp diced onions
1 tsp diced garlic
1 coffee spoon turmeric
1 pinch black pepper

How to:

Mix the flours and the baking powder and add the water or rice milk (or any other plant milk) until you have a batter (make sure it’s not too runny, though). Whisk eggs and add to the batter. If it becomes too runny, just add some more flour until you achieve the desired consistency for frying. Add the shredded chicken and the other ingredients. Mix well and fry small pieces in a non-stick frying pan in two tbsp of coconut or olive oil.

Tips: I used olive oil. I mixed the batter by hand – it’s absolutely delightful! I also picked it up with my hands and dropped it into the frying pan. If you don’t have tapioc flour, simple add more cassava flour or whatever flour you have in your pantry! Also, if you don’t have any rice milk, any plant drink will do.