1 medium sweet potato
1 red onion
1 garlic clove
2 sprigs fresh parsley, stems removed
1-1/2 pounds ground chicken (or substitute ground turkey)
3/4 cup applesauce
1 cup cooked quinoa
1-1/2 cups panko breadcrumbs
Peel the sweet potato, and cut it into chunks. Place the chunks into a steamer basket in a pot with an inch or so of water.
Steam on high until soft, about 8 to 10 minutes.
While the sweet potato steams, place the onion, garlic and parsley into a food processor.
Pulse until very finely chopped.
Add the sweet potato, chicken, applesauce, quinoa, breadcrumbs and egg to the food processor.
Pulse until everything is well mixed.
Form the mixture into 1-1/2-inch balls.
In a skillet on medium-high heat, melt about a tablespoon of coconut oil.
Place the chicken nugget balls or what every way you want to make them in the pan, and fry for about 2 minutes on one side.
Flip the balls, and use a spatula to press them into a flatter nugget shape.
Fry for an additional 2 to 5 minutes, until golden brown. You can use a meat thermometer to check that the nuggets have reached an internal temperature of 165 degrees F.
Hope you enjoy