Ground chicken bound with steamed sweet potato and carrot, with a whole caramelized onion worked through it. No breadcrumbs and no egg — the vegetables do the holding.
Let the sweet potato, carrot and onions cool properly before they meet the raw chicken. The directions say it twice and it matters: warm vegetables start cooking the meat in the bowl, and the mixture turns sticky and impossible to shape. It goes into the pan as heaping spoonfuls rather than formed patties.
Steam sweet potato and carrots until soft enough to pierce with a fork. Set aside to cool.
In a skillet, heat avocado oil. Saute onions until caramelized. Set aside to cool.
In a mixing bowl, combine ground chicken/turkey, steamed sweet potato and carrots, sauteed onions, 2 cloves chopped garlic, salt, and pepper.
In the same skillet, heat up oil and place heaping spoonfuls of batter on the pan. Cook until browned on one side and flip. Once golden on other side, remove from skillet and set on a paper towel-lined plate. Repeat process with entire batter until finished.
