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!

Print Pin

Kale Veggie Patties

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes 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.

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.