Chicken Pumpkin Curry Sliders

This one is a big thank you to Mary Ann Kuehn for bringing in recipes she printed off to share at the kick off meeting of our 30 day Challenge last Saturday.

They were super easy to throw together and fry them up!    I made a side of squash, onion and tomato's sautéed.

http://paleomg.com/chicken-pumpkin-curry-sliders-paleo-recipe/

Paleo Chicken Pumpkin Curry Sliders

Ingredients

• 1.5 lbs ground chicken
• ¼ cup canned pureed pumpkin
• 1 cup almond flour   I used almond meal and think it would be better with flour. they turned out a little grittier then I like.  Just a side note.
• 2-3 tablespoons curry powder
• 1 teaspoon garlic powder
• 1 teaspoon granulated onion
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1-2 tablespoons your choice of fat - I used non other then Bacon fat.

Instructions

1. Add all ingredients together in a large bowl. Mix well to combine.
2. Heat up a decent sized skillet under medium-high heat and add a bit of fat to the pan to coat.
3. Use a large spoon to scoop up a ball of the pumpkiny meat and slightly shape with your hands. No need to be anal, you’ll be smashing them later anyways.
4. Add your dolloped spoonfuls of pumpkiny meat to the skillet to cook.
5. Once the bottom end of the dollop has seared on the bottom and a bit brown, use a spatula to flip it and smoosh it down a bit to make a flatter patty.
6. Cover and let cook for about 3 minutes.