Sweet Potato and Kale Chicken Patties and a Super Healthy Coleslaw
I looooove coleslaw.
Love it. Could easily eat tons of it in one sitting.
Unfortunately, more often than not, this delicacy is just overloaded with sugar and oil… so much so, you’d probably be better off eating a candy bar than enjoying a bowl of seemingly healthy coleslaw.
This one is different, though.
Of course, it’s super healthy and good for you. And of course, it tastes incredibly delicious.
In fact, it’s so good that it’s pretty much stealing the show here. The side dish is becoming the main attraction. And with reason, let me tell you.
Not that the chicken patties weren’t good. Nooooo, ‘cuz that they were, I can guarantee! But I have to admit that the slaw was my favorite part of the dish.
Plus, I sort of burned the patties.
Well, ok, I didn’t really BURN them… but I did overcook them a little.
Just a little.
It’s not my fault, though, you see, I was too busy thinking of my photo shoot set-up and I sort of forgot that I was making food to actually shoot.
Few more minutes and there would’ve been no food to shoot.
Well, there would’ve been slaw. But slaw alone makes for a bit of a boring post, doesn’t it?
Maybe not. I remember a certain Carrot Salad that made for a VERY interesting post on its own. Or maybe it was really all about IKEA! 😉
Still, slightly overcooked or not, I had to take pictures of those chicken patties, for they were absolutely delicious and I definitely wanted to log that recipe.
Sure, I could’ve made another batch, NOT burn them this time and take better pictures. But you see, the thing is, being alone and having already made FOUR patties means that I ate the same thing FOUR days in a row. I sort of didn’t feel like making FOUR more.
I have to confess that every single time I had one of those patties, I would just dream of shoving it inside a nice, robust, dense and chewy whole grain bun. I could just picture this perfect hamburger, garnished with spinach, a little bit of honey mustard yogurt sauce, alfalfa sprouts and a slice of
tomato, no, make that a slice of apple instead.
Oh! my mouth waters as I type these words. Now I’m thinking I want to make another batch and indulge in that delicious hamburger after all…
But trust me, you don’t really need the bun. Those patties are plain delicious on their own.
Loaded as they are, there’s just no doubt about it!
They are pure flavor to the 10th power!
Sweet Potato and Kale Chicken Patties
- 3 green onions, finely chopped
- ½ medium sweet potato, peeled and cut into tiny little cubes
- 150 g kale, finely shredded, leaves only (about 3 cups)
- 400 g 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
- Coat a large skillet with cooking spray and heat over medium high heat. Add onions and cook until translucent, about 5 minutes.
- Add sweet potatoes and cook for 3-4 minutes, until barely tender. Add kale and cook until wilted, about 2-3 minutes.
- Set aside.
- Add chicken meat to your food processor and process on pulse until ground. Transfer meat to large mixing bowl.
- Add the rest of the ingredients and blend until well combined.
- Cover with a plastic film and refrigerate for at least 4 hours, or overnight.
- Divide your chicken mixture into 4 equal portions and form into patties.
- 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.
- Serve as is, or on a nice whole grain hamburger bun.
You didn’t think that I would dare leave that coleslaw out, did you?
Super Healthy Coleslaw
- ½ small Savoy cabbage, finely shredded
- 1 carrot, grated
- 75 g fresh coconut, grated
- ¼ cup fresh parsley, chopped
- 1 green onion, finely chopped
- ¼ cup dried cranberries
- ¼ cup raw sunflower seeds
- ¼ cup white wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp fresh ginger, grated
- ½ tsp Sambal Oelek
- ½ tsp salt
- ¼ tsp black pepper
- Add all ingredients through white wine vinegar to a large a mixing bowl. Set aside
- In a separate bowl, add vinegar, ginger, sambal, salt, pepper and Dijon mustard. Blend until well combined. Pour over reserved salad and stir well.
- Serve immediately, or refrigerate for a few hours to allow flavors to develop.
- This salad will keep for 2-3 days in the refrigerator.