I think we’ve found a new summer favorite. These Sweet Potato Chicken Patties with Kale are fantastic.
They are filling enough on their own, but great on a whole wheat bun too. The first time we made them I followed the directions pretty closely, but the second time I decided to shred the sweet potato and loved the results.
We also used shredded canned chicken rather than raw ground chicken to make the prep easier. We do this for our zucchini burgers, and it worked really well here. It also decreased the prep time to about 20 minutes, rather than 4 hours.
Sweet Potato & Kale Chicken Patties – Adapted from Multiply Delicious
- 1 can (12 oz) chicken
- 1 small sweet potato
- 2 1/2 C torn kale leaves
- 1 T minced onion
- 1 tsp. minced garlic
- salt & pepper
- 1 egg
- 1 T spicy brown mustard
- Pinch of paprika
- 2 T white whole wheat flour
- Olive oil
Begin by shredding 1 small (peeled) sweet potato. We cooked ours in the microwave for 1 minute before to make the potato easier to shred. Add the shredded sweet potato to a skillet. Add in torn kale.
Sauté with a little olive oil, and season with salt, pepper, 1 T minced onion and 1 tsp. minced garlic. Cook for 5-6 minutes until sweet potatoes are tender and kale is semi-wilted.
Meanwhile, mix together 1 can shredded chicken (drained and rinsed), with 1 egg and 2 T white whole wheat flour.
Add in the kale and spinach mixture, a pinch of paprika and 1 T spicy brown mustard.
Using a patty maker, or your hands, press the kale mixture into patties. Ours made about five 3-4inch patties.
Return to a lightly greased pan and cook on medium-low for 5 minutes. Then, flip.
Cook for another 5 minutes. Then, plate and serve warm.