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.
- For the
- 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
- 5tbsp low-fat yogurt
- ½ cucumber, finely diced
- Sprig of mint, chopped
- 2 tbsp jerk/BBQ sauce, like Reggae Reggae Sauce
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.
Use a handheld blender or a cheese grater to make breadcrumbs from the crusty rolls.