Looking for a straightforward lunch option that's filling without being heavy? These chicken and sweet potato patties require minimal hands-on time, go straight into the oven, and emerge moist inside with a golden exterior. The sweet potato adds subtle sweetness while keeping the patties tender and there's no need to stand at the stove frying.
Ingredients - Makes approximately 15 patties
500 grams ground chicken
1 medium sweet potato, peeled and finely grated
1 small onion, grated
1 egg
3 tablespoons breadcrumbs
handful of chopped parsley
2 tablespoons olive oil
1 teaspoon sweet paprika
½ teaspoon cumin
½ teaspoon garlic powder
Salt and black pepper to taste
Preparation
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Squeeze excess liquid from the grated sweet potato and onion, then transfer to a large bowl.
- Add ground chicken, egg, breadcrumbs, parsley, olive oil, and spices, mixing thoroughly until evenly combined.
- With slightly dampened hands, form patties and flatten them gently.
- Arrange on the baking sheet with space between each.
- Brush the patties lightly with olive oil and bake for approximately 20 minutes.
- Carefully flip and bake an additional 8-10 minutes, until the patties are browned and cooked through to the center.
For ground chicken, it's recommended to verify the internal temperature has reached about 74°C (165°F).
