Levi Roots’ chicken and sweet potato patties Recipe

(45 ratings)
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  • Dairy-free
  • Healthy
  • Low-fat








10 min


20 min

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
  • 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


  • 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.

More Recipe Ideas

Top Tip

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