Kale Veggie Patties - V and GF

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
• 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 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!

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Kale Veggie Patties

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 3

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
• olive oil spray 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.
• 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.

Notes

Recipe makes approximately 6 patties.

*Be sure to use gluten free rolled oats if you are gluten intolerant.

**Spritzing with olive oil creates a crispier patty, but it is not needed to prevent sticking.

 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.

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