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Here is your complete, finalized recipe using the coconut flour and hemp heart mix for the best low-carb texture.Low-Carb Crisp Chicken & Hemp PattiesPrep

time: 5 min | Rest time: 3 min | Cook time: 6–8 min | Yield: 3–4 patties

Ingredients:

1 can (156g) Maple Leaf chicken flakes, thoroughly drained and pressed dry

1 large egg

2 tbsp mayonnaise

1/2 tbsp coconut flour

2 tbsp hemp hearts

1/4 tsp garlic powder (or onion powder)

1/4 tsp salt

1/8 tsp black pepper

1–2 tbsp butter or oil for frying

1.Prep the chicken:Drain the can of chicken flakes. Press out as much liquid as possible using a fork, paper towels, or a fine-mesh strainer. Drying the chicken is key to preventing soggy patties

.2.Whisk the wet base:In a medium bowl, whisk together the egg, mayonnaise, garlic powder, salt, and black pepper until completely smooth.

3.Stir in dry ingredients and chicken:Add the 1/2 tbsp coconut flour, 2 tbsp hemp hearts, and the drained chicken flakes. Stir thoroughly until the mixture is evenly combined

4.Rest the mixture (3 minutes):Let the bowl sit untouched for 3 minutes. The coconut flour needs this time to absorb the liquid and expand, creating the structural binder.

5.Shape into patties:Divide the mixture into 3 or 4 equal portions. Pack them tightly between your hands to form flat patties about 1/2-inch thick.

6.Pan-fry to golden brown:Melt the butter or heat the oil in a non-stick skillet over medium-low heat. Carefully place the patties in the pan and cook undisturbed for 3 to 4 minutes, until the bottom forms a solid, golden crust. Flip gently with a wide spatula and fry the other side for another 3 to 4 minutes until hot and crisp.

Serving tip: Serve hot on their own, topped with a extra dab of mayo or hot sauce, or wrapped in lettuce leaves.
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