Sweet Potato and Kale Chicken Patties

I missed you guys this weekend. Sorry I am so late posting. We had a fall festival and fresh food drive at our chiropractic office this weekend. It went well and we collected fresh food for our local food bank. That brought be a lot of joy because, as you know, fresh food is our passion! If you want to check out the food bank it is Sister Carmen Food Bank in Lafayette, CO.

I have been waiting to share this recipe with you for months. It is from Multiply Delicious and is geniously delicious. I did of course adapt the recipe just a tiny bit but MDelicious is who hit the nail on the head. These are also a great way to sneak in vegetables to little ones... just tell them it is a hamburger:) Warning: this recipe has two steps and requires you let the chicken mixture sit overnight. So read the directions carefully. These must go on your menu this week!

Also, I have been apple picking so stay tuned for recipes using them including homemade cinnamon applesauce that I could eat a whole gallon of!

SWEET POTATO AND KALE CHICKEN PATTIES

Makes: 6 patties

1/4 cup finely chopped onion

1/2 medium sweet potato, peeled and cut into TINY cubes

3 cups kale, finely chopped, leaves only

1 garlic clove, minced

1 lb ground chicken breast

1 tsp smoked paprika (the smoked makes all the difference:)

1 tsp dijon mustard or yellow mustard

1 egg, whisked

2 Tbs coconut flour

1. In a large skillet, heat 1 heaping Tbs coconut oil over medium heat. Add onions and potatoes. Cook 10 minutes until tender. Add garlic, stir for 30 seconds. Add kale, stir and cook until wilted, approximately 2 minutes. Allow to cool slightly.

2. In a large bowl, place chicken, paprika, mustard, egg and coconut flour. Add potato mixture. Using hands, combine mixture. Cover with plastic wrap and refrigerate overnight.

3. The next day, remove bowl from refrigerator and form chicken mixture into 6 patties. 

4. Heat grill to medium heat. Add patties and cook until cooked through (about 5 minutes per side).

5. Enjoy on a salad or with two vegetable sides.

1/4 tsp sea salt