Tuesday, May 7, 2013

Sweet Potato & Kale Chicken Patties

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. 



  1. We've made these a couple of times now (with the ground raw chicken) and the whole family adored them. They were especially good with homemade guacamole on top! My kids are begging me to make them again soon. :)

  2. Thanks for sharing this recipe. I have been wanting to make these since I saw them on your site the other day. I am going to make them this week.

  3. I am thinking that these would make an awesome, quick breakfast for a Whole30 plan, but the flour is a no-go. Any idea how to make these without? Could you use something else to bind everything?? Thanks for the idea!

    1. Could you use bread crumbs? Or, maybe an extra egg would work as a binder. You could also use coconut or almond flour, if those are safe in your diet and no one has allergies.


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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