Sweet Potato, Kale, Chicken Patties and Coleslaw

Sweet Potato, Kale, Chicken Patties and Coleslaw

This recipe will yield 4 patties


Ingredients:
  • 3 green onions, finely chopped
  • ½ medium sweet potato, peeled and cut into tiny little cubes
  • 150g kale, finely shredded, leaves only (about 3 cups)
  • 400g chicken meat from breast, cut into large chunks
  • 1 tbsp salted herbs (or use salt and pepper to taste)
  • 1 tbsp fermented garlic flowers (or one garlic clove)
  • 1 tsp Sambal Oelek
  • 1 tsp Dijon mustard
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp fresh ginger, grated
  • 2 tbsp dried cranberries
  • ¼ cup egg whites (or 1 whole egg)
  • ¼ cup flaxseed meal

Preparation:

  1. Coat a large skillet with cooking spray and heat over medium high heat. Add onions and cook until translucent, about 5 minutes.
  2. Add sweet potatoes and cook for 3-4 minutes, until barely tender. Add kale and cook until wilted, about 2-3 minutes.
  3. Set aside.
  4. Add chicken meat to your food processor and process on pulse until ground. Transfer meat to large mixing bowl.
  5. Add the rest of the ingredients and blend until well combined.
  6. Cover with a plastic film and refrigerate for at least 4 hours, or overnight.
  7. Divide your chicken mixture into 4 equal portions and form into patties.
  8. Coat a large non-stick pan with cooking spray and heat over medium high heat. Add patties and cook until a nice golden crust forms, about 4-5 minutes, then flip to the other side, cover and cook until golden again and patties are cooked through, about 5 minutes.
  9. Serve as is, or if you feel like cheating, serve on a nice whole grain hamburger bun.