Thursday, March 7, 2013

Chicken-Kale-Sweet Potato Cakes

One of my friends posted this Multiply Delicious recipe on FB. I only made a few small changes to quantities and cooking times, and man, are they good! You could make a sauce or salsa to go with them, but the yams keep them very moist and tender. Since they need to be refrigerated for at least 4 hours before cooking, you may want to make them the night before.

Budget bonus: there's so much yam and kale in the patties, it really stretches out this pound of chicken. Serves 6-8

EVOO or coconut oil
2 scallions, equal parts white and green, finely chopped
8 oz yam or sweet potato (I prefer yams, they're naturally sweeter), peeled and cut into small dice
2.5 cups kale, stems discarded & leaves finely chopped
1 pound skinless boneless chicken breasts, cut into chunks
3/4 tsp kosher salt
3-4 medium garlic cloves, minced
1 rounded tsp paprika
2 tsp Dijon mustard
1 TB fresh rosemary, finely minced
1 large room temperature pasture-raised egg, beaten
2 TB coconut flour

Heat 2 TB oil in a large saute pan over just below medium heat (my electric burner goes to 10 ; I had it at 4), until the oil is hot and rippling, and cook the scallions about 5 minutes, until soft but not browned. Add the yam and kale, and saute another 8-10 minutes until both are tender and the yams are cooked through. Remove from heat.

In a food processor, pulse the chicken until it's completely ground. Dump into a large mixing bowl, add the rest of the ingredients and mix to thoroughly combine. Form 7-8 round balls, cover with cling wrap and chill at least 4 hours or overnight.

Heat 3 TB oil (you'll need less if using non-stick) in a large saute pan over just below medium heat until the oil is hot and rippling. Flatten out the balls to form patties and cook in batches, not overcrowding the pan, about 4 minutes on the first side and 2-3 minutes on the second side until browned and cooked through. Add a tsp of oil at a time, as needed, during the cooking process. 

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