Make sure the first 6 ingredients are prepared before beginning to cook.

Warm oil in a large skillet over medium high heat add green onions and cook until tender, 2 minutes. Add the sweet potatoes and season with a couple pinches of the pre-measured salt. Sauté for 5 more minutes, or until the potatoes are just barely tender, stir frequently. When cooked, scoop the potato mixture into a medium bowl. Set the potatoes aside and return the pan to the heat.

To the skillet, add the diced apples and a pinch of the pre-measured salt. Sauté for 3 minutes Add kale and cook until wilted, about 2 to 3 minutes. Add the cooked ingredients to the sweet potato mixture and set aside to cool.

In a large mixing bowl (with room for your hands) combine the chicken with the eggs, flour, garlic, fennel seeds, mustard, sage, and remaining salt. Fold the ingredients together a few times with a fork or your hands. Add the cooled sweet potato mix and continue to fold the ingredients together just until everything is evenly distributed. Do not over mix, the meat will turn mushy.

Cover the bowl with plastic wrap and refrigerate for 4 hours up to overnight.

After the mixture has rested, divide the chicken 14 (4 oz) portions then flatten each portion into a 1 inch thick patty.

For best results cook these in a single layer in a well oiled cast iron pan over medium heat for about 5 minutes on each side. For results that are nearly as good, cook the patties in a single layer in an oil misted large non-stick pan. Cook about 6 minutes per side, flip when a golden crust has formed. For either method: Your patties should be cooked to an internal temperature of 165F. If they have a dark crust on each side but are not yet cooked in the center, or you are unsure, finish the patties on a sheet pan in a 350F oven for about 10 minutes or until fully cooked.