Kale Veggie Patties – V and GF
You can prepare these Kale Veggie Patties in 30 minutes—and sneak in some dark leafy greens at the same time!
My kids gave this recipe two thumbs up. My fourteen-year-old daughter even went so far as to exclaim, “Good job, Mom!” Anyone with a teenage daughter will recognize this as high praise.
You can make the patties with just a few simple ingredients:
- Kidney beans
- Rolled oats
- Brown rice
- Kale
- Garlic
- Onion
They are firm and flavorful.
To Bun or not to Bun
Since the patties contain a fair amount of brown rice, I had them with a tossed salad instead of a bun. I chopped baby romaine, orange bell pepper, tomato, avocado, and cilantro and sprinkled my homemade French dressing over everything. The combination made a satisfying lunch.
My son enjoyed his patties on a hard roll. My fair daughter made a lovely concoction with a gluten-free bagel while she voraciously shoved pieces of a patty into her mouth. Alas, my poor husband didn’t get any because we ate them all. I’ll make more next time!
Kale Veggie Patties Cooking Options
The recipe tells you to bake these patties in the oven. But you can also cook them on a griddle pan. My daughter gifted us this Presto griddle a couple of years ago, and it’s fantastic. I like how it easily fits all the patties with room to spare. If you choose this method, you can brush the olive oil on the grill instead of the patties. And you’ll want to experiment to see what temp and cook time gives you the best results. Start with about 8 minutes per side at 375ºF and see how that works.
Why Add Greens?
I’m not sure why I was compelled to add kale to a veggie burger recipe, other than I like to sneak dark leafy greens in whenever possible. In any event, the minced kale adds some color and nutritional value!
If you don’t have kale in the fridge, it’s okay to use spinach or any other type of green. Arugula might add a nice peppery punch. 😁
Kale Veggie Patties
Ingredients
- 1 cup baby kale
- ¼ red onion large
- 1 clove garlic
- 15 oz canned low sodium kidney beans rinsed and drained
- ½ cup old fashion rolled oats *
- ¾ cup short grain brown rice cooked
- 1 Tbsp. tamari sauce
- ½ tbsp olive oil optional
Instructions
- Preheat oven to 375 degrees.
- Add onion and garlic to a food processor fitted with the S blade and pulse to chop.
- Leave onion and garlic in the food processor, add kale and pulse until finely chopped.
- Add kidney beans, rolled oats, brown rice and tamari to the food processor and pulse until the ingredients are well mixed and begin to clump together. (Avoid over mixing.)
- Scrape ingredients into a mixing bowl and then form into patties by scooping mixture with a large spoon and rolling and flattening it between your hands.
- Line a baking sheet with parchment paper and place patties on the baking sheet.
- Lightly brush olive oil on each patty, turn the patties, and brush the other side.**
- Bake for approximately 9 minutes, turn patties and bake for another 9 minutes or until they appear lightly browned.
Notes
Nutrition
Note: This page contains affiliate links. I earn a commission if you use the links—it’s how I keep the site ad-free. I only recommend items/brands I use or trust, and I appreciate your support.
These look awesome! I’ve been looking for a recipe that sounds good but also eye appealing! You’ve done it!!
Thank you Jessica – hope you enjoy them! 🙂