Recipe: Perfect Kale Patties

Kale Patties. Place all the ingredients except for the kale and olive oil in your food processor's bowl. Add the kale gradually and process again. They make a great side dish to any main course you can think of.

Form patties using ½ cup of quinoa mixture and place patties on a baking sheet. Put the quinoa in a saucepan and pour over the hot stock. Remove from the heat and allow to cool. You can have Kale Patties using 14 ingredients and 5 steps. Here is how you cook that.

Ingredients of Kale Patties

1. It's 2 cup of fresh organic Kale.
2. It's 1 cup of diced Organic Onion.
3. It's 1 cup of diced Organic Green/Red Pepper.
4. It's 1 cup of chopped Portobello Mushrooms.
5. Prepare 1 cup of diced Roma Tomatoes.
6. It's .5 cup of diced Butternut Squash.
7. Prepare 2 tsp of Sea Salt.
8. You need 2 tsp of Onion Powder.
9. It's 2 tsp of Basil.
10. It's 2 tsp of Oregano.
11. You need 1 tsp of powdered Cayenne Pepper.
12. You need 2 tbsp of Grapeseed Oil.
13. You need 1.5 cup of Garbanzo Bean Flour.
14. You need 1-2 cup of Spring Water.

Meanwhile, bring a large saucepan of water to the boil. There are a lot of scallions in this recipe for such a small amount of mashed potatoes, and the original recipe has you cook them until tender in boiling water to reduce their bite. Mix the kale and coriander with the mashed sweet potatoes, ginger, garam masala, salt as needed, and cayenne. Another bonus, these quinoa patties are inexpensive to make, and can be adapted for gluten-free diets.

Kale Patties instructions

1. Mix all vegetable ingredients in container and place in refrigerator..
2. Carefully dice fresh Butternut Squash. Use large sharp knife and use extreme caution because this veggie is very tough! Coat the squash in light salt, pepper and grape-seed oil then bake in a non-stick dish for around 25-30 min on 400 degrees..
3. Combine cooked squash with the rest of the vegetables set aside and then place the Garbanzo Bean flour in a medium bowl and slowly add spring water mixing slowly with whisk or fork. (My mixture has the consistency of a mixed egg.) Feel free to add a pinch of all seasonings to give your Kale Pattie a bolder taste!.
4. Sauté all vegetables in a non-stick pan coated with grape-seed oil. Sauté on medium-high heat, stirring consistently until desired tenderness is achieved. Place in container and let cool or you can pour the Garbanzo Bean flour batter in the pan and finish the dish as if you were cooking a heavy loaded veggie omelette..
5. Once the sautéed veggies have cooled, combine with the Garbanzo Bean flour mixture. Shape the mixture into any size patties, sauté on medium heat for 5 min on each side and you are ready to SMASH! You have the option of either freezing them or cooking them right away..

The recipe was adapted from Heidi Swanson's cookbook Super Natural Every Day (affil link). Her original recipe calls for kale, but since I made them on a whim, all I had was spinach and that worked out just fine. Whisk eggs, basting oil, salt, and seasoning together. Add kale-potato mixture and quinoa to eggs; mix until combined. Coat muffin pans with nonstick cooking spray.