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 quinoa, sweet potato and kale patties with a fresh yogurt dipping sauce. These pan-fried bite-sized treats make for a great appetizer or snack.
The powerhouse superfoods of kale and quinoa provide a protein-rich, high-fiber, and low calorie meal that is packed with a number of vitamins and minerals that are essential to good health. Kale and quinoa are rich in iron, magnesium, riboflavin (B2), manganese, while sweet potato is a great option for a gluten-free starch in your diet. Best of all, even people who aren’t on a gluten-free or vegan diet will still enjoy these patties. There are a number of ways to substitute ingredients for those who are not vegan or gluten-free.
Sweet Potato, Kale, and Quinoa Patties
Makes 20 snack patties or 6 burger-sized 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
2 tablespoons ground flax seed mixed with 3 tablespoons of water (or 2 eggs for non-vegans)
½ cup ground old fashioned oats (substitute with bread crumbs if not gluten-free)
3 teaspoons pure gluten-free cornstarch
1 teaspoon grated ginger
1 pinch paprika
1 teaspoon freshly ground black pepper
1 teaspoon kosher sea salt
HONEY MUSTARD SAUCE
2 tablespoons creamy almond butter
1 teaspoon kosher sea salt
1 tablespoon spicy mustard
2 tablespoon maple syrup (substitute honey if not vegan)
Pepper to taste
1-2 tablespoon unsweetened original almond milk
- De-vein the kale, make it into a tight roll and chop chiffonade style (cut into thin strips).
- Grind flax seed and mix with water. In a large bowl, mix together all patty ingredients.
- In a medium-size pan, heat up coconut oil on medium heat. With a small spoon or ice cream scooper, 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.
- 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.
- Cool patties on a rack. Serve warm or at room temperature.
The finished product is a delicious and easy-to-make appetizer that will satisfy even the most fickle health-concious person. There are a number of homemade sauces that can be used in conjunction with the patties and experimenting with them is only part of the eminence of this dish. I also found that there were some alternative uses for this mixture like stuffed dumplings, burrito stuffings, and even a salad (with more kale). Tell me what you think about it, and leave any suggestions on alternate uses for this dish.