• Chicken, Sweet Potato and Kale Patties


    A combination of protein, fiber, starchy and fibrous carbohydrates makes this dish a fat burning and energy boosting machine. Serve with a side salad for a very low calorie meal.

    Makes about 6 patties. Adjust recipe accordingly for more or less


    • 500 grams chicken mince
    • 1/2 medium sized sweet potato, peeled and grated or diced finely
    • 2 and 1/2 cups kale (leaves only), finely chopped
    • 2 small onions, finely diced
    • 1 clove garlic, minced
    • 1/2 teaspoon sea salt
    • 1 teaspoon paprika
    • 1 teaspoon Dijon mustard
    • 1 tablespoon rosemary
    • 1 egg
    • 2 tablespoons coconut flour
    • Small amount of coconut butter or olive oil


    1. Melt a small volume of coconut butter or olive oil in a fry pan over a medium – high heat. Add onions and cook until tender and translucent
    2. Add sweet potato and cook for 4-5 minutes until they are only just beginning to get tender. Add kale and cook for 2-3 minutes or until wilted. Remove from heat and set aside
    3. In a large bowl, combine chicken mince, salt, garlic, paprika, Dijon mustard, rosemary, egg, coconut flour and sweet potato mix. Mix together with hands until well combined
    4. Cover bowl with cling wrap and refrigerate for a minimum of 4 hours ( best left overnight )
    5. Divide mixture into 6 even sized patties
    6. Heat a fry pan over a medium heat with a small volume of coconut butter or olive oil. Add patties and cook until a golden crust forms, about 5-6 minutes. Flip and cook other side until cooked through