Sweet Potato and Kale Chicken Patties

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  • Sweet Potato and Kale Chicken Patties


  • 2 Onions finely chopped
  • 1/2 medium Sweet Potato peeled and cut into little cubes
  • 120 g Baby Kale Leaves roughly chopped
  • 500 g Chicken Mince
  • 1/2 tsp Sea Salt
  • 1 garlic clove minced
  • 2 tsp Red Curry Paste
  • 2 sprigs Rosemary chopped
  • 2 tbsp Coconut Culture organic coconut flour
  • 2 tsp Coconut Culture Organic Virgin Coconut Oil


  1. Heat a large non-stick pan over medium high heat with 1 teaspoon Coconut
  2. Culture OVCO and onions and cook until tender, about 1 to 2 minutes.
  3. Add sweet potatoes and cook for 4 to 5 more minutes, until barely tender. Add kale and cook until wilted, about 2 to 3 minutes.
  4. In a separate bowl, add chicken mince, salt, garlic, red curry paste, rosemary, egg, coconut flour, and sweet potato mix. Mix together with wooden spoon until well combined.
  5. Divide your chicken mixture into golf ball sized portions and flatten into patties.
  6. Coat a large non-stick pan with coconut oil, add patties and cook until golden crust forms, about 5 to 6 minutes, then flip to the other side and cook until golden and cooked through.

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