Levi Roots’ chicken and sweet potato patties recipe

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  • Dairy-free
  • Healthy
  • Low-fat
serves: 4
Skill: easy
Prep: 10 min
Cooking: 20 min
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  • Serve these chunky chicken, sweet potato and spinach patties with a cooling yogurt and cucumber dip. You could also try them in a bun as a Caribbean-style burger.

    Ingredients

    • For the
    • patties
    • :
    • 2 chicken breasts
    • ½ large bag sweet potatoes, peeled and diced
    • 1 jacket potato, peeled and diced
    • 100g spinach, chopped
    • ½ red onion, finely diced
    • 1tbsp olive oil
    • 2tbsp vegetable oil
    • 1 egg
    • 2 crusty rolls, made into breadcrumbs
    • Salt and pepper
    • 8tbsp jerk/BBQ sauce, like Reggae Reggae Sauce
    • For the
    • dip
    • :
    • 5tbsp low-fat yogurt
    • ½ cucumber, finely diced
    • Sprig of mint, chopped
    • 2 tbsp jerk/BBQ sauce, like Reggae Reggae Sauce

    Method

    • To make this chicken breast recipe, boil the potatoes together in a large pan of water for 10-15 mins or until soft and tender, drain, then mash.

    • In a food processor blend the chicken until smooth.

    • Heat the olive oil in a pan on a medium heat and fry off the onion then add the spinach to wilt. Take off the heat.

    • Mix the potatoes, chicken, onions and spinach with all the other patties ingredients until mixed well. Make into 8 patties using your hands.

    • Place the patties on the grill or barbecue and grill for 10 mins on each side until golden brown.

    • Mix the yoghurt, jerk sauce, cucumber and mint and serve with the patties.

    Top tip for making Levi Roots’ chicken and sweet potato patties

    Use a handheld blender or a cheese grater to make breadcrumbs from the crusty rolls.

    Click to rate
    (52 ratings)
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