3 boneless, skinless chicken breasts
2 cloves garlic
3/4 c shredded carrots
1 med onion, chopped
Sea salt and pepper, to taste
Fresh sage, chopped fine, to taste
Coconut oil or palm shortening
In a food processor, grind chicken, carrots, onions and garlic together. Add eggs, sage, salt and pepper. Blend well. Spoon 2 tbs of mixture into hot oil, frying on both sides 4-5 minutes until well cooked.
These freeze well. I like to double the batch and have these on hand for a quick lunch. I like them served on a bed of lettuce and tomato. You could serve on rolls, if you eat them as well.