Sweet Potato and Kale Chicken Patties
(courtesy of Multiply Delicious and doubled by me)
2 green onion, finely chopped
1 medium sweet potato, peeled and finely chopped in a food processor
5 cups kale, finely chopped (leaves only)
1 pound ground white meat chicken (breast)
1 pound ground dark meat chicken (thigh)
1 teaspoon sea salt
2 garlic cloves, minced
2 teaspoons paprika
2 teaspoons Dijon mustard
1-2 tablespoons fresh rosemary, finely chopped
4 tablespoons coconut flour
Heat a large skillet over medium high heat with 1 T coconut oil or ghee. Add green onions and cook until tender, about 3 to 5 minutes.
Add sweet potatoes and cook for 4 to 5 more minutes, until barely tender. Add kale and cook until wilted, about 2 to 3 minutes. Set aside.
Add chicken to a large mixing bowl. Add salt, garlic, paprika, Dijon mustard, rosemary, egg, coconut flour, and sweet potato mix. Mix together with hands until well combined.
Cover with plastic wrap and refrigerate for at least 4 hours. (I made these once and didn't refrigerate and they were still good!)
Divide your chicken mixture into about 14-15 patties, or the size you wish.
Coat a large non-stick pan with coconut oil or even better bacon grease to just coat the bottom (not a lot). Add patties and cook until golden crust forms, about 5 to 6 minutes, then flip to the other side and cook until golden and cooked through.
This double batch makes enough for dinner with lots of leftovers for tomorrow! I love mine hot with sriracha over the top. Check out the Multiply Delicious website for lots of other great paleo recipes. It is a wonderful resource!
I've had a number of people ask me to break down the macros on this item so I remade this recipe being very precise with the amounts and came up with this guide. This made twenty one, 100g raw patties. I fried all 21 in a total of 1/2 cup coconut oil.
1.31 lb (586 g) chicken thigh meat
1.30 lb (586 g) chicken breast meat
5 cups (300g) finely chopped kale
1 sweet potato (3 cups or 453g) finely chopped
4 green onions (30g)
4 garlic cloves (20g)
2 t dijon mustard
2 medium eggs
4T coconut flour
1T olive oil
1/2 cup coconut oil for frying
Total calories for 1 pattie: 117 kcal
Total Protein: 14g
Total fat: 9g
Net Carb: 6.6g