Gluten-free and egg-free chicken pops. Sure to please your kids.
- 1 Onion, peeled and chopped
- 3 Green chiles, chopped
- 1 pound Ground chicken
- 1 Egg, Using an Egg Substitute
- 2 tablespoons Lemon juice
- 1 piece (1/2 inch size) Ginger, chopped
- 4 cloves Garlic
- 1 teaspoon Black pepper
- 1 teaspoon Salt
- Gluten-free flour, as needed
Put the vegetables in a food processor and coarsely chop them. Add ground meat, egg substitute, lemon juice and seasonings. Chop again until everything is combined. If the mixture looks a little runny, add just enough flour to shape it into a patty. Shape the meat into round patties and insert an ice cream stick. Put aside.
Heat the oil in a skillet over medium-high heat. Once the oil is heated, take a popsicle using a flat spoon or spatula and place it in the oil. Halfway through cooking, when the bottom is golden, flip the pops using tongs or the spatula. Cook until internal temperature reaches 165°F. Take out and serve with your choice of sides.