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+ servings

Kale Veggie Patties

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 3


  • 1 cup baby kale
  • 1/4 red onion large
  • 1 clove garlic
  • 15 oz canned low sodium kidney beans rinsed and drained
  • 1/2 cup old fashion rolled oats *
  • 3/4 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.


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.