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!
Ingredients
- 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
Method
- 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
