Ingredients

2 tbsp olive oil, divided
2 cups chicken breasts, cooked and finely shredded
1 c sweet potatoes, cooked and mashed
1 c brown rice, cooked
1 egg
1/2 c low-fat mozzarella cheese, shredded
1 1/2 tsp fresh rosemary, chopped
sea salt and pepper to taste
1 c sliced mushrooms
1-2 tbsp balsamic vinegar

Instructions

1. Heat 1 tbsp olive oil in a nonstick skillet on medium-high

2. In a bowl, mix together chicken, mashed potatoes, rice, egg, cheese, rosemary, salt and pepper. Shape into 8 patties

3. Cook until golden brown on both sides and heated through. Transfer to a plate and keep warm.

4. In same skillet, heat remaining olive oil. Add mushrooms and cook until lightly browned. Add vinegar to skillet to coat mushrooms; cook 1 minute longer. Serve on top of rice cakes.

Nutrition: (1 serving= 2 patties)
410 calories
14 g fat
3 g saturated fats
0 g trans fats
210 mg sodium
41 g carbs
31 g protein