These patties rocked my world this week and saved the day and night. Meaning they were eaten for my lunch and dinner. Don’t you love it when that happens? I actually even ate them one morning after CrossFit for my breakfast. Packed with great protein and carbs and when you top with guacamole you get a great fat added to the equation….beautiful!
I wish I had more interesting things to tell you but I’m knee deep in last minute to-do list as the family and I headed on a little vaca! Yippee!!! I need it guys…like seriously need it. We are headed out to spend some time with family and meet our new niece which arrived to this world at the beginning of June. We are all super excited to meet her.
Before I head off I have to share another photo of my future food photographer. I had to shoot these patties after the sun went down and using my handy lights to add “pretend” light. Not my favorite option but after one bite I knew I had to tough it and shoot them in my not so favorite conditions just so I could share with all of you….yes I love you!
Enjoy the patties everyone!
Sweet Potato and Kale Chicken Patties
2 green onion, finely chopped
1/2 medium sweet potato, peeled and cut into tiny little cubes
2 1/2 cups kale, finely chopped (leaves only)
1 pound skinless boneless chicken breasts, cut into chunks
1/2 teaspoon sea salt
1 garlic clove, minced
1 teaspoon paprika
1 teaspoon Dijon mustard
1 tablespoon fresh rosemary, finely chopped
1 egg
2 tablespoons coconut flour
Instructions:
Heat a large skillet over medium high heat with 1 teaspoon coconut oil or avocado oil (or bacon grease) 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 food processor and process on pulse until ground. Transfer meat 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 or even better overnight.
Divide your chicken mixture into 6 to 7 even patties.
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.
Serve as is or with a side salad. I used a little guacamole, which was delicious!
Thanks so much! I’m excited to whip these up. I’ll keep the leftovers in the fridge and that way one I cook will be a little tastier!
Delicious, really flavorful! I made subbing (1) butternut squash for the sweet potato, (2) chili powder for the paprika (I was out and didn’t know it), and (3) oat bran for the coconut flour (I was out of coconut flour too), I also added some yellow onion to the green onions (I like onion!) and parsley and thyme with the kale. I also completely forgot to add the egg, but they held up better than almost any other patty I’ve made.
This looks like an amazing recipe, I have one question however, can you use ground chicken, that is store bought? or does that change the consistency? I am just trying to shorten the prep time because I don’t like cutting raw meet : /
Thank you for all of your life changing recipes.
Hi Melissa!
I can totally understand wanting to cut down the time.
Yes, you can use ground chicken instead grounding it up.
I made these for dinner tonight and they were fantastic! Thanks for sharing and inspiring me to try not only a new recipe but a new food too..Kale!
Had everything on hand except the chicken and flour, so I cooked everything else (minus the egg!) and served it as a side dish – tastes delicious! I grated the sweet potato. Will definitely try the patties though.
[...] – Sweet Potato and Kale Chicken Patties, Roasted Green Beans and [...]
These sound great and I love any dish camouflages veggies from my kids:-) I can’t wait to try them!
Tried these last night for the first time. Hubby was skeptical but I showed him the picture of your kids taking the picture and said see… her kids like it, we will too! WE. LOVED. IT. Not knowing all of the Paleo rules, he asked for a few little pieces of bacon in it next time which I will do. We enjoy good ole fashioned healthy eating and I’m so glad I stumbled on your website (from BTNOTP). Thanks again! ~ Holly
My family was skeptical while I made these, but in the end they all ended up LOVING it–even my two picky kids! Thanks for an awesome new recipe to add into the rotation!
Loved the patty version, now rolling them up into “meat balls” for bite size yumminess!
These are great!! I put them together and left them in the fridge overnight for dinner the next day. I followed the recipe exactly except I had sweet rice flour on hand, so I used 2 heaping tablespoons of that and they held together perfectly. Definitely keeping this recipe on hand. Thanks!
I made these for supper. They were outstanding. The recipe has been added to Ziplist and will be made again. Thank you.
Do you put the chicken breast in the food processor raw or cooked? This recipe looks great!
Hi Amanda,
Chicken should be raw when placing in food processor. You can also use ground chicken too if you want to skip that part.
hello,
would i be able to use whole wheat flour in place of coconut flour?
i hope so,
thanks!
Hi Alisha,
I’m gluten-free so I wouldn’t recommend the switch but if you need to you can. You will need to increase the amount though because coconut flour is denser than gluten flours like whole wheat flour.
I would start with 1/4 cup and if mixture is too wet then add more until patties hold together.