By Setareh Kiumarsi
Ingredients:
1 medium onion
1 medium bowl of ground chicken
2 carrots
1 stalk celery
1 tomato
1 bunch parsley
2 bunches green onions or chives
1 egg (or 2 quail eggs / 4 partridge eggs)
1 lemon
2–3 tablespoons rice flour or whole-grain flour
Spices: garlic powder, onion powder, turmeric, sumac, fennel, salt
Instructions:
1. Puree the onion with a food processor. Puree the carrots. Finely chop the celery, then puree it as well. The finer the vegetables, the better your cutlets will turn out. Puree the tomato and squeeze out the excess water. Combine all vegetables in a bowl. Add garlic powder, onion powder, turmeric, sumac, and salt.
2. Finely chop parsley and green onions (or chives) and mix them into the vegetable blend.
3. Add the ground chicken and mix well. Add one egg (or 2 quail eggs / 4 partridge eggs), which digest more easily and are gentler on the skin.
4. Add fresh lemon juice and additional spices (garlic powder, onion powder, turmeric, golpar, sumac) to the cutlet mixture. Before frying, mix in 2 tablespoons of rice flour or whole-grain flour. Fry a test cutlet first—if it’s flavorful enough, proceed; if not, adjust the seasoning.
Notes:
Celery is cooling, while green onions, onion, parsley, and carrots are warming. Over half of this dish consists of vegetables, which act like a sponge to absorb excess phlegm from the chicken and eggs.
Regular cutlets made with red meat, eggs, and potatoes are heavy and increase phlegm. Potatoes slow metabolism and should not be eaten with protein.
Serve these cutlets with gluten-free or whole-grain bread and a portion of Digestive Salad.
Please make sure to mention the author, “Setareh Kiumarsi,” if you share or republish this article, which was written with hope for everyone’s health and love.
