This is great way to use that leftover chicken breast and pork chop.

This recipe is part of an article April did for us about incorporating new and exotic vegetables and fruit into your low carb diet in order to resist boredom.

Serve this with April's Ginger Mustard Sauce.

Heat a small amount of peanut oil in a large pan and stir fry vegetables just until heated through. Add meat and continue to stir fry until it's all heated through. Remove from pan to a colander to drain excess juices. Set aside.

Wipe out fry pan and add more peanut oil and start heating again. While oil is heating lightly beat eggs, ginger, salt, pepper and whole wheat flour. Pour egg mixture evenly over veggies mixture, stir together and drop by large spoonfuls in hot peanut oil. This will make 8 large patties. Brown on both sides. Serve topped with Ginger Mustard Sauce (not counted in carb count).

Total Effective Carbs per entire recipe: 22.21 g
ECC Per Serving: 5.55 g