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Herbed Chicken and Carrot Patty Lettuce Cups

Serves 10


    Easy to transport and eat, these juicy chicken parcels are reminiscent of a fresh spring roll, thanks to herbs, carrot, and fish sauce.


    Gleaned cuisine

    Glean from mom’s most-loved cuisine to make these chicken patties her favourite. Try Greek-inspired with feta, dill, lemon zest, and yogurt; Korean-inspired with gochujang paste and kimchi; or Indian-inspired with garam masala and mango chutney.


    Herbed Chicken and Carrot Patty Lettuce Cups


      • 1 medium carrot, roughly chopped
      • 1 cup (250 mL) fresh cilantro, roughly chopped, plus more for serving
      • 1 green onion, roughly chopped
      • 1/4 cup (60 mL) fresh mint or dill
      • 1/4 cup (60 mL) regular or gluten-free panko bread crumbs
      • 2 tsp (10 mL) fish sauce
      • 1 lb (450 g) ground chicken or turkey
      • 2 tsp (10 mL) coconut oil, divided
      • 1 head iceberg or Bibb lettuce, leaves separated
      • 1 cup (250 mL) yogurt or sriracha mayonnaise, for serving


      Per serving:

      • calories131
      • protein15 g
      • total fat5 g
        • sat. fat2 g
      • total carbohydrates6 g
        • sugars3 g
        • fibre1 g
      • sodium176 mg



      In food processor fitted with metal blade, pulse carrot, cilantro, green onion, and mint or dill until very finely chopped. Add panko and fish sauce, pulse again to combine, and then add chicken, pulsing until carrot and herb mixture is incorporated into chicken. Transfer to medium bowl, cover, and refrigerate for at least 1 hour to firm up. Form 10 heaped 2 Tbsp (30 mL) scoops of herbed chicken mixture into 1/2 in (1.25 cm) thick patties and place on plate.


      To cook patties, heat large nonstick pan over medium heat and add 1 tsp (5 mL) coconut oil. Cook patties in batches until no pink remains, about 5 to 6 minutes per side. Repeat with remaining 1 tsp (5 mL) coconut oil and patties. Transfer cooked patties to serving platter alongside lettuce leaves and yogurt, and then garnish with additional cilantro.


      Serve warm or chilled, having guests make their own parcels by adding a patty and dollop of yogurt to a lettuce leaf.



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      Going Pro

      Going Pro

      You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.