Healthy Recipes: Quinoa, Sweet Potato, and Kale Patties

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.

Happy Fry-day!

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



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



  1. 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 together all patty ingredients. 
  3. 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.
  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. 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.

Happy cooking,



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