Total Time: 35 min | Prep: 15 min | Cook: 20 min
Serves: 15 | Difficulty: Easy
Ingredients
Chicken breast mince: 500 g
Sweet potato (kumara), cooked without added fat: 200 g, mashed
Red onion: 1 medium, finely chopped
Garlic: 2 clove(s), finely grated
Fresh flat-leaf parsley: 2 tbs, chopped, plus extra to serve
Fresh basil: 2 tbs, chopped
Egg(s): 1 medium
Panko breadcrumbs: 100 g
Grated parmesan cheese: ¼ cup(s), (20g)
Olive oil: 2 tsp
Light sweet chilli sauce: 2 tbs
Instructions
- Place mince, sweet potato, onion, garlic, herbs, egg, breadcrumbs and parmesan in a large bowl. Season with salt and pepper and mix well. Using an ice cream scoop, shape mixture into 15 patties.
- Heat half the oil in a large non-stick frying pan over medium heat. Cook half the patties for 5 minutes on each side, or until golden brown and cooked through. Repeat with remaining oil and patties. Transfer patties to a serving plate with sauce. Sprinkle with extra parsley and serve.
Notes
You’ll need to cook about 300 g peeled, chopped sweet potato to yield 200 g once it’s cooked. Boil, steam, microwave or roast until tender, then coarsely mash.
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