Sweet Potato and Chicken Patties
Are you tired of purchasing meatless veggie and grain patties only to heat them up and have them taste like cardboard? This Sweet Potato Chicken Patty recipe has been adapted from a chicken finger recipe my friend gave me. She was making these for her toddler, who loves them.
This recipe is made with chicken. The reason why I really like it is because I often want an alternative, quick meal and I don’t always want a mouth full of chicken. In fact, I don’t really care if chicken is part of the recipe, as long as it’s humanely raised and lightly seasoned. The problem is finding quality, humanely raised poultry already ground. Another problem is finding a tasty chicken patty that isn’t breaded to death. Now that we have a store in town that offers quality ground turkey and chicken, I’m going to take advantage of it at times.
You can adapt this recipe easily is you desire different things in it. I found it to be very forgiving given the fact that I change almost every recipe I make. So needless to say, I’ve put my usual spin on this nugget recipe and made some great tasting patties that I hope you’ll also enjoy eating. They’re fast to make and they freeze well. Try them out and let us know your thoughts.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
patties
|
- 1 lb ground chicken or turkey uncooked pasture raised poultry
- 2 cups sweet potato raw, finely grated or pulsed in a food processor
- 1/4 cup carrots grated or pulsed in a food processor
- 1/8 cup onion minced fine
- 2 Tbsp coconut oil (plus 1 tsp for greasing the baking pan
- 3 Tbsp coconut flour
- 1 tsp ground flaxseed
- 1 large clove garlic minced
- 1/2 tsp seasoned salt
- 1/4 tsp Murel of Flavor (a great Penzey Spice product)
- 1 Tbsp dried parsley or 2 Tbsp fresh mined parsley
- 1/2 tsp sea salt
Ingredients
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- Preheat the oven to 350 degrees and lightly grease a foil-lined baking sheet with coconut oil.
- Grate or process the sweet potato and carrots and squeeze it dry between two paper towels to remove any excess liquid. Add it to a large bowl. Mince the onion and garlic and add that to the sweet potato, carrot mixture and stir to combine.
- Add in all the remaining dry ingredients and mix thoroughly. I use my hands to feel if I need to add a bit more coconut flour if the ingredients seem to be a bit too wet.
- Shape the mixture into 6 patties. If you add other veggies, you may end up with an extra patty or larger patties. Place the patties on the foil lined and greased pan.
- Cook the patties for about 15 minutes then turn and cook for another 10 minutes.
- To brown and crisp the patties a bit, place them under the broiler for 1-2 minutes. Remove from the oven when thoroughly cooked through. Allow to cool and serve with your favorite sauce or enjoy them as a sandwich.
- To freeze patties, tear off some Seran wrap or foil and wrap the patties. I put two to a package with some delicatessen paper between them so they're easy to break apart. I don't let them thaw completely before reheating in a lightly greased frying pan.
Notes: This recipe has been adapted from www.unboundwellness.com.
You can add zucchini to this recipe as long as you thoroughly squeeze out all juices between paper towels before adding to the mixture.