Quinoa, Sweet Potato, and Kale Patties Recipe

 Try these sweet potato and kale patties the next time a burger craving hits. They are guilt-free and a healthy alternative to regular burger patties (and they taste amazing!).

These patties are golden brown fragrant snacks that just happen to disappear right after you place them down at the table.

For a delicious and healthy snack that you can’t wait to toss into your mouth, try making these quinoa, sweet potato, and kale patties with a fresh yogurt dipping sauce.

These pan-fried bite-sized treats also make for a great appetizer or snack.

If you want to give this recipe a try, keep reading!

Quinoa, Sweet Potato, and Kale Patties Recipe

Yield: Makes 20 snack patties or 6 burger-sized patties

Ingredients:

For the Quinoa, Sweet Potato, and Kale Patties:

• 3 cups sweet potato – steamed and pureed (approximately 1 large or 2 medium sweet potatoes)
• 2 cups cooked non-GMO quinoa
• 2 cups kale, finely chopped
• 4 tablespoons organic coconut oil
• ½ cup ground old-fashioned oats (substitute with bread crumbs if not gluten-free)
• 1 teaspoon grated ginger
• 3 teaspoons pure gluten-free cornstarch
• 1 pinch paprika
• 1 teaspoon freshly ground black pepper
• 2 tablespoons ground flax seed mixed with 3 tablespoons of water (or 2 eggs for non-vegans)
• 1 teaspoon kosher sea salt

For the Honey Mustard Sauce:

• 2 tablespoons creamy almond butter
• 1 teaspoon kosher sea salt
• 1 tablespoon spicy mustard
• 2 tablespoons maple syrup (substitute honey if not vegan)
• Pepper to taste
• 1-2 tablespoons unsweetened original almond milk

Steps:

1. First, de-vein the kale, make it into a tight roll, and chop chiffonade style (cut into thin strips).
2. Grind flax seed and mix with water. In a large bowl, mix all patty ingredients.
3. In a medium-sized pan, heat coconut oil on medium heat. With a small spoon or ice cream scoop, drop 6 patties into the pan and press down to flatten the tops slightly. Cook for about 3-4 minutes on each side or until golden brown.
4. While frying, prepare dipping sauce by whisking together almond butter, mustard, maple syrup, salt and pepper. Thin with almond milk (or water) until pourable. Chill before serving.
5. Finally, cool patties on a rack and serve warm or at room temperature.

Happy cooking!

P.S. Leave a comment below letting us know if you tried our Quinoa, Sweet Potato, and Kale Patties Recipe!