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SWEET POTATO AND KALE CHICKEN PATTIES

I am always looking for that perfect paleo dish. You know the one that tastes good at dinner and equally as good at breakfast or lunch as leftovers. This recipe fits that standard. You can make a big double batch and serve at dinner with a side of veggies, at breakfast with a fried egg on top, and then at lunch over some wilted spinach. Actually, they also taste very good just cold out of the fridge when you come home from your workout and you’re looking for good recovery food. The combo of a good protein along with the carb from the sweet potato make these an amazing choice for post workout recovery. The kale is finely chopped so if you don’t like the flavor of kale, you won’t even notice it in these. Spinach would be another fine alternative to the kale for a different twist. However you do it, you won’t be disappointed. Make a double batch and have an easy grab and go meal or snack for the rest of the week.

Ingredients

Scale

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
12 tablespoons fresh rosemary, finely chopped
2 eggs
4 tablespoons coconut flour

avocado oil or coconut oil for frying

Instructions

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.

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