Friday, September 2, 2016

Sweet Potato Chicken Burger

Prep time: 20 minutes
Cook time: 30 minutes
Refrigerate: 2-3 hours


  • 1 pound skinless, organic bone-in chicken
  • 2 medium sweet potatoes, peeled and roughly chopped
  • 1 cup cilantro, chopped
  • 1 tablespoon green chilies chopped fine
  • 1/2 teaspoon red chili powder, or to taste
  • 1/2 teaspoon ground cumin, or to taste
  • Salt and pepper, to taste

For the Coating:

  • 1 egg
  • 1 cup almond or coconut flour


  1. Add water to two saucepans, and bring both to a boil. Place chicken in one, sweet potatoes in the other.
  2. Remove from heat when chicken is done (about 15-20 minutes) and sweet potatoes are done (about 10-12 minutes)
  3. Once cooled, shred the boiled chicken into small pieces. Mash the potato. Mix together in a bowl.
  4. Add in cilantro, chilies, and spices
  5. Form 2-inch, round patties
  6. Leave in fridge to firm (ideally 2-3 hours, but I was impatient and waited 30 minutes)
  7. Remove from fridge, then dip each side in the egg mixture (just one egg beaten)
  8. In a separate bowl, coat each cutlet in flour
  9. Place on a cookie sheet on top of parchment paper. Allow it to freeze.
  10. When you’re ready to eat, simply take one out and pan-fry it with some ghee or coconut oil.
- The Hearty Soul