2 green onion, finely chopped
2 1/2 cups kale, finely chopped (leaves only)
1 pound skinless boneless chicken breasts, cut into chunks
1/2 teaspoon sea salt
1 garlic clove, minced
1 tsp paprika
1 tsp Dijon mustard
1 TBSP fresh rosemary, finely chopped
2 TBSP coconut flour
Heat a large skillet over medium high heat with 1 teaspoon coconut oil add green onions and cook until tender, about 3 to 5 minutes.
Add kale and cook until wilted, about 2 to 3 minutes. Set aside.
Add chicken to a food processor and process on pulse until ground. Transfer meat to a large mixing bowl. Add salt, garlic, paprika, Dijon mustard, rosemary, egg, coconut flour. Mix together with hands until well combined.
Cover with plastic wrap and refrigerate for at least 4 hours or even better overnight.
Divide your chicken mixture into 6 to 7 even patties.
Coat a large non-stick pan with coconut oil to just coat the bottom (not a lot). Add patties and cook until golden crust forms, about 5 to 6 minutes, then flip to the other side and cook until golden and cooked through.
Original recipe used 1/2 medium sweet potato, peeled, and cut into tiny little cubes. If you add sweet potatoes, do this for step 2 under instructions: add sweet potatoes, cook for 4 to 5 more minutes, until barely tender. You will then add the kale, cook, and set aside. They will be added when you mix all ingredients together in step 3.