Chicken Sweet Potato Patties

Substitute chicken for chickpeas and more vegetables such as zucchini, carrot etc or turkey for an even leaner option. Make a batch and keep in the freezer for a quick mid-week dinner of school lunches!


  • 2 TBS Flannerys Organic Coconut Flour
  • 2 organic spring onions, finely chopped
  •  500g ground organic chicken breast (or use skinless breast cut into chunks and added to the food processor!)
  • 1/2 organic sweet potato, peeled and roughly chopped
  •  1/2 cup organic kale, steams removed and finely chopped
  • A handful of fresh parsley, roughly chopped
  • Flannerys Organic Himalayan Salt and fresh black pepper to taste
  • 1 organic egg
  • 1 garlic clove, finely chopped or minced
  • 1 tsp Dijon mustard
  • Option to add some spice with 1 tsp chilli or paprika


  • Heat a pan on medium heat using a little Flannerys Organic Olive oil or coconut oil and cook sweet potato until tender (roughly 5 mins), then add kale & spring onions – cook until softened.  Leave to cool slightly.
  • In a large bowl add the sweet potato mix with the chicken and remaining ingredients – combined together with your hands until well mixed
  • Cover and pop in the fridge for a few hours (or over night)
  • When you’re ready to cook – remove from the fridge and roll into patties or bite sized balls
  • Heat a little oil in a non-stick pan and cook balls/patties until cooked through & golden on each side – roughly 10 – 15 mins

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