Kale Veggie Patties

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Prep Time 10

Cook Time 18

Total Time 28

Servings

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

The recipe makes approximately six patties.

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

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

Note: Nutrition information is a rough estimate for special dietary needs. 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.

Nutrition