Chicken Zucchini Patties with Sweet Potatoes and Dip

Ingredients

• 800 g Sweet Potatoes (2 sweet potatoes)
• 4 tbsp olive oil
• Salt
• 1 Zucchini
• 250 g Chicken breast fillet
• 1 egg
• 45 g whole grain breadcrumbs (3 tbsp)
• black pepper
• 1 tbsp Rapeseed Oil
• 250 g lactose-free yogurt (3.5% fat)
• 1 tbsp Lemon Juice
• varied colored pepper
• 0.5 bunch chives (10 g)
• 5 g basil leaves (1 handful)
• 1 bundle arugula (80 g)
• 1 cucumber

Instructions

1. 1.

   Line a baking sheet with parchment paper. Peel and wash the sweet potatoes, cut them lengthwise into thin strips. Spread on the baking sheet, drizzle with 2 tbsp olive oil and season with salt. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 30 minutes until golden brown, turning halfway through.

2. 2.

   Meanwhile, peel, wash and finely grate the zucchini. Salt it and let sit for about 5 minutes to draw out water. Then strain in a sieve and squeeze out excess moisture. Pat the chicken dry with paper towels, then finely chop. Mix the chicken with the grated zucchini, egg, breadcrumbs, salt and pepper, forming four patties. Heat rapeseed oil in a pan and fry the patties on both sides for 8–10 minutes over medium heat until golden brown.

3. 3.

   For the dip whisk together yogurt and lemon juice, season with salt, pour into small bowls and sprinkle with some colored pepper. Wash and dry the chives, basil and arugula. Slice the chives into rings. Peel, wash and optionally peel the cucumber, then slice thinly. Mix cucumbers and arugula.

4. 4.

   Drizzle the dip with remaining olive oil and scatter chive rings over it. Plate the patties alongside sweet potatoes and a cucumber‑arugula mix, garnish with basil leaves.