Ingredients
Equipment
Method
Prepare ingredients
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- If you don’t have pre-cooked chicken, poach or bake boneless skinless chicken until fully cooked, then cool and shred finely.
- Grate the parsnip, carrot, and apple; remove any apple seeds and core before grating.
- Pulse the rolled oats in a food processor or blender until they reach a coarse flour consistency.
Mix and form
- In a large mixing bowl combine shredded chicken, grated parsnip, grated carrot, and grated apple.
- Add the oat flour, beaten egg, pumpkin puree, water, olive oil, and chopped parsley to the bowl.
- Stir until evenly combined into a soft, slightly sticky mixture. If mixture seems too wet, add a tablespoon more ground oats; if too dry, add a teaspoon of water at a time.
- Using lightly oiled hands or a spoon, portion the mixture into four even soft patties (about 3–4 ounces / 85–115 g each) and place them on the prepared baking sheet. Gently flatten to an even thickness so they bake through evenly.
Bake and finish
- Bake at 325°F (160°C) for 22–28 minutes, until patties are set and lightly golden at the edges but still soft in the center.
- Remove from oven and let the patties cool on the sheet for 10 minutes to reach a tender, senior-friendly texture. For extra softness, lightly press each patty with a spatula while still warm.
- Serve cooled to lukewarm. Refrigerate leftovers within two hours and use within 3 days, or freeze portions for up to 2 months.
