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Paleo Turkey & Sweet Potato Patties

Lunch is always a rushed time, and some days there is little to no time to put thought into prepping a paleo friendly option. Having these fully cooked patties in the freezer makes packing lunch a cinch.  Pair with a side salad, or even wrap with your favorite green for a filling, delicious mid day meal.

Paleo Turkey & Sweet Potato Patties




  • 2 Tablespoons coconut oil
  • 1 cup sweet potato, peeled and finely diced
  • .25 cups onion, chopped
  • 1.5 teaspoons fresh chives, chopped
  • 3 cups kale, chopped
  • 1 clove garlic, minced
  • 1 pound ground turkey
  • 1 teaspoon dijon mustard
  • 1 medium egg, lightly beaten (or egg substitute)
  • 2 Tablespoons coconut flour


In a large skillet heat coconut oil over medium heat.  Add onions and sweet potatoes.  Sauté until onions are translucent and sweet potatoes tender.  Add garlic and continue to cook for one minute.  Add kale and cook until wilted.  Set aside to cool slightly.  In a large bowl combine turkey, chives, dijon mustard, egg and coconut flour.  Add sweet potato/kale mixture and gently fold until combined.  Cover with plastic wrap and refrigerate for at least one hour. Form into equal 6 equal sized patties. Heat skillet or grill to medium and cook approximately 5 minutes per side. Serve immediately.

Freezing Directions:

Follow directions as stated above. After cooking, let cool completely. Divide between indicated number of gallon freezer storage bags.

Servings:  6

**conversion chart image provided by Erik Spiekermann

12 Responses to “Paleo Turkey & Sweet Potato Patties”

  1. I think a flax egg would work well as a binder for the egg substitute. We are not Paleo but are dairy and egg free due to food allergies. This sounds great!!

  2. Stacy says:

    Made these last night and they were DELICIOUS! Husband and 6yr old loved them too. Did add salt.

  3. Laura Barna says:

    Just made these for a quick dinner, I added some sage cause i love sage with poultry and it was delicious served with a little Dijon aioli! Just an FYI, in the directions you mention adding chives and dont mention the eggs. There are no chives in the ingredients so I assumed you meant to type eggs there instead. Oh, and since we are egg free I did a flax/chia mixture egg (from Garden of Life) & it worked great! So yummy :)

  4. [...] there stuff, the cooking once a month just doesn’t work for us). I whipped up some of the Turkey Sweet Potato Patties using a flax/chia “egg” in place of a real one since my LO still can’t have eggs. [...]

  5. Nicole says:

    I’m wondering how you prefer to reheat these patties if you choose to cook them for freezing directions to enjoy later and for how long? Could you prepare the patties and instead of just cooling them for an hour, placing them in the freezer and then when ready, thaw and then cook?

    • Katie says:

      I’m not sure I’m clear on the question so I will answer both ways. If you cook first and then freeze them, I would reheat them in the microwave for 1-2 minutes or in the oven on 325 for 7-8 minutes. If you wanted to freeze them without cooking, you could form into patties and then flash freeze. Then you would thaw and cook on the skillet as the recipe calls for. Hopefully that answers your question! :)

  6. Melissa says:

    Would spinach work instead of kale? I have a hard time finding kale here!

  7. Sjv says:

    These were delicious!!:)

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