Ingredients Jump to Instructions ↓

  1. 2 chicken breasts

  2. large bag sweet potatoes, peeled and diced

  3. 1 jacket potato, peeled and diced

  4. 100g spinach, chopped

  5. red onion, finely diced

  6. 1tbsp olive oil

  7. 2tbsp vegetable oil

  8. 1 egg

  9. 2 crusty rolls, made into breadcrumbs

  10. Salt and pepper

  11. 8tbsp jerk/BBQ sauce, like Reggae Reggae Sauce

  12. 5tbsp low-fat yogurt

  13. cucumber, finely diced

  14. Sprig of mint, chopped

  15. 2 tbsp jerk/BBQ sauce, like Reggae Reggae Sauce

Instructions Jump to Ingredients ↑

  1. Boil the potatoes together in a large pan of water for 10-15 mins or until soft and tender, drain, then mash.

  2. In a food processor blend the chicken until smooth.

  3. Heat the olive oil in a pan on a medium heat and fry off the onion then add the spinach to wilt. Take off the heat.

  4. Mix the potatoes, chicken, onions and spinach with all the other patties ingredients until mixed well. Make into 8 patties using your hands.

  5. Place the patties on the grill or barbecue and grill for 10 mins on each side until golden brown.

  6. Mix the yoghurt, jerk sauce, cucumber and mint and serve with the patties.


Send feedback