Caribbean BBQ Patties
This recipe combines tender chicken with a medley of sweet potatoes, spinach, and zesty seasonings to create flavorful and succulent patties. Fired up on the grill, these golden-brown delights are served alongside a refreshing mint and cucumber dip, making them a perfect addition to your next barbecue gathering.
— Constant Cookbook
Ingredients
- For the patties:
- 2 chicken breasts
- half a large bag sweet potatoes, peeled and diced
- 1 jacket potato, peeled and diced
- 100g spinach, chopped
- Half a red onion, finely diced
- 1 tbsp olive oil
- 2 tbsp vegetable oil
- 1 egg
- 2 crusty rolls, made into breadcrumbs
- salt & pepper
- 8 tbsp Levi Roots Reggae Reggae Sauce
- For dip:
- 5 tbsp low fat yoghurt
- Half a cucumber, finely diced
- sprig mint, chopped
- 2 tbsp Levi Roots Reggae Reggae Sauce
Instructions
- Boil the sweet potatoes and then mash
- In a food processor blend the chicken until smooth
- Heat the olive oil in a pan and fry off the onion then add the spinach to wilt. Mix with the sweet potato mash, chicken and all of the the other pattie ingredients. Make into 8 patties
- Place the patties on the barbeque and grill for 10 minutes on each side until golden brown
- Mix the dip ingredients together and serve with the cooked patties on a bed of lettuce
Yield
Serves 4
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