Prep time: 10 minutes

Rest time: 1 hour

Cook time: 15 minutes

Materials:

• 2 chicken breasts cut into small cubes
• 1 large onion diced
• 1 large carrot shredded
• 2 eggs (divided)
• 3 tbs. of potato starch (if you do not have potato starch just substitute it for regular flour, the mixture will just not be as fluffy as if you used potato starch)
• Salt and pepper to taste
• 1/4 cup of canola or vegetable oil

Process:

1. In a large mixing bowl add in your diced chicken, onions, salt and pepper. Mix well and leave in the fridge for at least 1 hour.
2. After an hour remove the mixture and add in the shredded carrots, egg yolks, and potato starch. Mix well and set aside.
3. In another mixing bowl add in your egg whites and with a hand held mixer beat the egg whites until they start to form stiff peaks.
4. Fold in the egg whites into your chicken mixture and mixing well and combining everything together.
5. In a medium sized skillet with high sides add in your oil and put the heat on medium. Once the oil is hot enough, add in about 1/4 cup of the mixture in the pan making small pancakes.  Fry about 3-5 minutes on each side (or until fully cooked through), remove on to a plate covered with a paper towel to absorb some of the grease and enjoy!