These kale veggie patties received two thumbs up from my children. 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.
They are made with just a few simple ingredients:
- Kidney beans
- Rolled oats
- Brown rice
They are firm and flavorful.
To Bun or not to Bun
Since the patties contain a fair amount of brown rice I opted to forego a burger bun in favor of a tossed salad. I chopped some baby romaine, orange bell pepper, tomato and avocado and sprinkled some cilantro and OrganicVille French dressing on the kale veggie patties and the salad. 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 plain kale veggie patty into her mouth. Alas, my poor husband didn’t get any because we ate them all. Next time I will have to make more!
Kale Veggie Patties
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 I can. In any event, the minced kale adds some color as well as nutritional value!
Kale Veggie Patties
- 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
- olive oil spray optional
- 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.
- Apply one quick spritz of olive oil to each patty, turn the patties and spritz the other side.**
- Bake for approximately 9 minutes, turn patties and bake for another 9 minutes or until they appear lightly browned.
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.
Note: This page contains affiliate links. Veggie Primer earns a commission if you use the links. We only recommend items/brands we use and trust.
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! 🙂