Do you enjoy chicken patties but don’t want to buy the ones at the store because they are so overly processed that they’re barely even chicken anymore? Then this sweet potato and kale chicken patty recipe may be right up your alley.
Chicken is one of the chief foods of the Paleo diet because it’s a great way to add protein to pretty much any meal – you can even throw it in with your eggs in the morning. Chicken is also just as friendly for lunch as it is for dinner, and the combinations that can be made with chicken are simply endless.
The great part about these patties is that they also contain sweet potatoes, so they’re given a hint of something sweet without relying on sugar or another equally unhealthy additive.
These patties give you ample helpings of both protein and carbs to fill you up while also giving you the energy you need to get through the rest of the day until dinnertime rolls around.
Sweet Potato and Kale Chicken Patties
● 2 green onions, finely chopped
1. Heat a large skillet over medium-high heat with 1 tsp. of coconut oil, avocado oil, or bacon grease.
2. Add green onions and cook until tender (about three to five minutes).
3. Add sweet potatoes and cook for four to five minutes until barely tender. 4. Add kale and cook until wilted (about two to three minutes). Set aside.
5. Add chicken to a food processor and process on pulse until ground. Transfer meat to a large mixing bowl.
6. Add salt, garlic, paprika, mustard, rosemary, egg, coconut flour, and sweet potato mix. Mix together with hands until well combined.
7. Cover with plastic wrap and refrigerate for at least four hours.
8. Divide the chicken mixture into six or seven patties.
9. Coat a large, non-stick pan with coconut oil or bacon grease, just enough to just coat the bottom.
10. Add patties and cook until golden crust forms, about five to six minutes, then flip to the other side and cook until golden and cooked through. Serve as is or with a side salad.