Hambúrgueres de frango e batata-doce

Ingredientes

• 6 1/2 oz cooked chicken breast
• 250 g baked sweet potato (with skin), chilled/cold
• 1/3 cup chopped green onion (optional)
• 1 egg (beaten)
• 1 tablespoon smoked paprika
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic (powder or minced)
• pinch of sea salt & pepper
• 2 tablespoons goat cheese
• 2 teaspoons coconut flour
• 1/4 cup (wheat) panko crumbs (optional)
• 1 tablespoon safflower oil or olive oil

Modo de preparo

1. 1

   Set oven to 420F.

2. 2

   Place a leftover, cooked chicken breast in a food processor and pulse blend to shred.

3. 3

   Mash up COLD (from the refrigerator) sweet potato in a large bowl.

4. 4

   Beat an egg then, add it to the bowl along with shredded chicken, green onions, goat cheese, coconut flour and seasonings. Mix everything together using a spatula. If you find the mixture is too lose or wet, add teaspoons of coconut flour until it thickens and easily moldable.

5. 5

   Form equal-sized patties with your hands, about 4 large or 5 regular, then place them back in the refrigerator for at least 2o minutes in order to become more firm.

6. 6

   Set a nonstick skillet on medium heat and add oil. Allow the oil to heat up. Before placing the patties in the skillet, lightly dust them on all sides with the wheat panko crumbs. Sear on each side for about 1 to 2 minutes per side, then place the entire skillet in the oven to cook for an additional 6 – 8 minutes.

7. 7

   Remove from the oven and enjoy with a salad or your favorite grilled vegetables.