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
2 tablespoons coconut flour
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!