Today’s recipe is one that I created after having the leftover bits and pieces of chicken that were from a batch of my low-FODMAP bone broth that I made using a chicken carcass. Overall, mom was absolutely hooked on the patties, as well as the avocado cream that I served them with. However, I waited to share the recipe with you all until a timing I saw fit, and with it being two days after Thanksgiving, I thought it would be perfect. Last year, my family and I fried our turkey in coconut oil. Sadly, it got a bit overdone, though no one was complaining, as it was still might tasty. This year, I decided to tackle the turkey myself. I brined it in a sea salt and sugar brine, and once ready to cook, rubbed it down with oil and fresh chopped herbs. Much to everyone’s hope, the bird came out fantastic, and my father noted that even the white meat was rich in flavor. However, while we had more than a dozen people for our Thanksgiving dinner, there were inevitable leftovers from the 18 lb turkey. So, what to do with all of the extras? Make crispy meat patties! Or as in the case of today’s recipe, crispy chicken patties. Truly, you cannot go wrong regardless of what meat you choose to use, though I have not ever tried making these patties with leftover ham. They key is to have you meat shredded and easy to mix with the pureed sweet potato. To make the recipe even better, replace the avocado cream with leftover gravy or cranberry sauce for a delicious, post-Thanksgiving meal!

Crispy Meat Patties

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(Serves 2-4)
Ingredients

2 1/2 cup shredded chicken (or) turkey
3/4 cup pureed Japanese sweet potato (from 1 small sweet potato)
1 1/2 tsp sea salt
1 tbsp ground onion powder
1/2 cup Pork Dust pork rinds

Process

Preheat oven to 425 degrees.
In a food processor, pulse shredded chicken until further broken up, then add previously pureed sweet potato, sea salt, and onion powder.
Spread pork rinds in a shallow dish, form the chicken mixture into 5 like size patties, and place in the pork rinds, covering on both sides by gently patting on like breading.
Place each chicken patty on a greased baking sheet and bake in for 10 minutes until warm through.
Remove from the oven and serve with sweet avocado cream, leftover gravy, or cranberry sauce!

Recipe Notes

To make the pureed sweet potato, peel and boil chunks of sweet potato until soft, then either puree in a food processor, or mash with a potato masher until smooth.

To make low-FODMAP, replace chopped onion powder with 2 tbsp of fresh chopped green onion or chive.

Colossians 3:16 “Let the message of Christ dwell among you richly as you teach and admonish one another with all wisdom through psalms, hymns, and songs from the Spirit, singing to God with gratitude in your hearts.”