Chicken and Ricotta Fingers

Chicken and Ricotta Fingers

Serves 4-6
Prep time 40 minutes
Cook time 20 minutes
Total time 1 hour
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Main Dish, Savoury Snack
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Healthy chicken and ricotta fingers, great as a snack or as part of a main meal.


  • 400g lean chicken mince (I make my own with chicken breast using a food processor)
  • 1 egg (lightly beaten)
  • 100g light smooth ricotta
  • 1 Large carrot (finely grated)
  • 1 Small leek (finely sliced)
  • 1 Large zucchini (peeled and grated, excess liquid squeezed out)
  • 3 tablespoons plain wholemeal flour
  • Salt (to taste)


1. Combine all the ingredients in a bowl and mix well.
2. Shape the mixture into 12 finger shaped logs and place on a lined baking tray.
3. Cover with cling wrap and place in the fridge for 30 minutes to set before cooking.
4. Steam the fingers in a vegetable steamer over boiling water in batches for 10 minutes or until cooked through. OR Bake in the oven at 180 C for 20 minutes.
5. Serve with pear sauce/chutney and vegetables or salad as a main meal or own their own as a snack.


Moderate Salicylates, Low Amines, Low Glutamates

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