Being on the no sauce and no sugar diet makes me think out of the box. I learned to use more spices and certainly more herbs. I rely more on the natural ingredient rather than using sauces to enhance it.
I also realised how reliant I was on so many things. From chinese cooking wine to sauces… and I have not baked for a month!
Usually I made these chicken patties with breadcrumbs and sauces. Today, I made them with shredded carrot and basil leaves with egg to bind them. I was seriously surprise by the outcome. It was meaty and juicy.
A hint of sesame and of course, sesame oil again lifts the flavour. Going back to basics does work after all!!
Chicken Basil and Carrot Patties (makes around 8-10)
500 grams chicken mince
1 carrot shredded
1 bunch of basil leaves- probably around 50 grams or so
toasted sesame seeds
1 tsp of sesame oil
Bind everything together, fridge for around 20 minutes. Shape them into patties and fry them!