Tri-Colour Chicken Patties
**No Sauce needed because the flavor is so good already**
=Serves 4 People=
2 Green Onion (finely chopped)
1/2 Medium Sized Sweet Potato (chop into tiny cubes, about the same size or a little smaller than the size of a finger nail) [I used okinawan sweet potato]
2.5 Cups Kale (finely chopped, only the leafy part)
1 lb Boneless and Skinless Chicken Breast (cut into small pieces so that they may be ground up in a food processor) OR 1 lb chicken mince
1/2 Tsp Sea Salt
1 Garlic Clove (minced)
1 Tsp Paprika
1 Tsp Dijon Mustard
1 Tbsp Fresh Rosemary (wash before chopping, chop into small pieces)
2 Tbsp Coconut Flour
Heat a large skillet over medium high heat with 1 teaspoon coconut oil or avocado oil add green onions and cook until tender, about 1 minute.
Add sweet potatoes and cook for 4 to 5 more minutes, until barely tender [The potatoes may start to stick when they are tender]. Add kale and cook until wilted, about 2 to 3 minutes. Set aside.
Add chicken to a food processor and process on pulse until ground [Ignore this step if you have minced chicken]. Transfer meat to a large mixing bowl. Add salt, garlic, paprika, Dijon mustard, rosemary, egg, coconut flour, and sweet potato mix. Mix together with hands until well combined.
Cover with plastic wrap and refrigerate for at least 4 hours or even better overnight.
Divide your chicken mixture into 6 to 7 even patties. Put a small indent in the center of the patty so that the middle does not puff up.
Coat a large non-stick pan with coconut oil or even better bacon grease to just coat the bottom (not a lot). 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.