I have playing around with this recipe, and this one is so tasty. More and more Hubby is requesting Veggie meals. And for those of you who know him, know this is huge. And I haven’t forced him at all. I still buy him meat, from good farm shops, but more and more, the meat buying has lessened!! And he really liked these. He had his with baked beans. They are nice, and soft in the middle, and lovely and crispy on the outside. And they don’t absorb a lot of oil, so don’t let the frying put you off. You can bake them in the oven, but they come out a lot dryer, and I didn’t like it. These are great in Pita bread with Hummus too. I always double up, and make more to put in the freezer, uncooked. Defrost before cooking.
Enjoy
Kale, Sweet Potato, and Quinoa Patties
Makes 5-6 large burger sized Patties
I large sweet potato, roasted with the skin on, and cooled
2 cup cooked red, and white Quinoa. You can just use white or red, and 1 cup uncooked makes 2 cups cooked
2 cups finely chopped Kale. I used purple Chinese Seaweed Kale
2 TBSP milled Flaxseed, mixed with 3 TBSP water
½ cup ground gluten free oat. I just whizzed my regular oats in the blender to make them finer
I TSP grated Ginger
2 cloves Garlic
1 TSP Smoked Paprika
1 TSP Garam Masala Powder or paste
1 TSP Himalayan Salt
1 TSP Chilli Flakes (optional)
Coconut oil for shallow frying
Mix all the ingredients together in a bowl. I like to use my hands. Shape the patties into whatever size you want. Heat the oil, in a frying pan and fry the patties until they are brown on the outside.
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