Stuffed Chicken Patties with Sweet Potatoes in the Oven

For the Patties

• 1 kg ground chicken
• 1 large onion, grated on the fine side of the grater
• 1 dark zucchini, coarsely grated
• 1 carrot, coarsely grated
• 1 small red bell pepper, finely chopped
• 1 cup finely chopped parsley
• 1 tablespoon mild mustard
• 1/4 cup milk
• 1 tablespoon sheep's milk yogurt
• 1 cup halloumi, coarsely grated
• 2 eggs
• 1 teaspoon paprika
• 1 tablespoon oregano
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 1 teaspoon salt
• 1/3 teaspoon black pepper

For the Filling

• 1 ½ cups shredded mozzarella

For the Sweet Potatoes

• 1 kg sweet potatoes
• 2 tablespoons cornstarch
• 6 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon oregano or thyme
• ¼ teaspoon black pepper
• 1 ½ teaspoons salt

Let's start with the sweet potatoes:

1. Peel them and cut them into sticks of the same size. If desired, place them in cold water for about 20 minutes, then drain and dry them very well.
2. First, mix them with the cornstarch, then with the olive oil, paprika, garlic, oregano, pepper, and salt.
3. Spread them on a baking tray lined with parchment paper, making sure they don't touch each other, and bake in a preheated oven at 200°C (fan-assisted) for about 40-45 minutes.

For the Patties:

4. In a large bowl, place the ground chicken and add the grated onion and zucchini, after draining them well. Add all the remaining ingredients and knead well.
5. Take 1/8 of the ground chicken mixture, flatten it in your palm, place 1 tablespoon of shredded cheese in the center, and close it well, forming a patty, making sure the filling is not visible.
6. Place the patties on a baking tray lined with parchment paper and bake in a preheated oven at 200°C for about 35-40 minutes, until golden brown on the outside and juicy on the inside. Serve the patties hot, so the filling is soft and melted, along with the crispy sweet potatoes.