Monday, September 30, 2013

Sweet Potato and Kale Patties (Dairy, Gluten/Grain and Egg Free)

I used to make these a lot years ago and sort of forgot about them.  We have been in transition these last few weeks moving from one city to another city about 2 hours away.  During this time, we also lived at our cottage for a few weeks.  Needless to say there have been some meals of which I am not proud to have eaten or served our family.  During one of our cottage weeks, I ended up with a bit more "stationary" time and wanted to make something healthier.  I noticed I had some sweet potatoes and there were lots of kale leaves in the garden.  I was reminded of these patties.  I was glad to see I packed the besan flour so this is what became of dinner.  The girls didn't seem to mind them, with a side of ketchup ;) and both Dan and I enjoyed the change of food.
Ingredients (makes 8-10 patties)

  • 2 1/2 cup cooked and mashed sweet potatoes (2-3 potatoes)
  • 2-3 cups chopped kale
  • 1/4 cup ground flax seed
  • 1/2 cup water
  • 1 diced onion
  • 2 minced garlic
  • 1/2 teaspoon sea salt 
  • 1/4 teaspoon black pepper
  • 1 teaspoon coriander
  • cayenne pepper to taste
  • olive oil for frying
  • chickpea (besan) flour for coating patties

  1. In a small dish add ground flax seeds and water and let sit while you do step 2.
  2. In a small frying pan heat oil and cook onions and garlic until fragrant and soft.  Approximately 3 minutes.
  3. In a medium size bowl add sweet potatoes, kale, cooked onions, garlic, soaked flax seeds, salt, pepper, coriander, and cayenne.  Stir to fully combine.
  4. Heat pan again with oil to a medium heat.
  5. Add approximately 1/2 cup chickpea flour to a plate.
  6. Take approximately 1/2 cup of sweet potato mixture and make a patty and roll or pat into chickpea flour and coat both sides.
  7. Add patties to pan and fry for 5-10 minutes on each side or until a light brown.
  8. Serve.

1 comment:

  1. Just made these for dinner tonight. The flavor is fantastic but consistency was mushy. Based on ingredients I had on hand, I substituted chia seeds for flax and brown rice flour for the bean flour. I find them completely enjoyable! Thank you!