Kale Patties
While transitioning to a plant-based diet I have been tirelessly attempting to create a simple “veggie burger” that not only taste AWESOME but contains tons of the daily essential vitamins and minerals that our bodies need to function on an optimum level. I hope you ENJOY and remember.... “Health is the new Wealth”!
Kale Patties
While transitioning to a plant-based diet I have been tirelessly attempting to create a simple “veggie burger” that not only taste AWESOME but contains tons of the daily essential vitamins and minerals that our bodies need to function on an optimum level. I hope you ENJOY and remember.... “Health is the new Wealth”!
Cooking Instructions
- 1
Mix all vegetable ingredients in container and place in refrigerator.
- 2
Carefully dice fresh Butternut Squash. Use large sharp knife and use extreme caution because this veggie is very tough! Coat the squash in light salt, pepper and grape-seed oil then bake in a non-stick dish for around 25-30 min on 400 degrees.
- 3
Combine cooked squash with the rest of the vegetables set aside and then place the Garbanzo Bean flour in a medium bowl and slowly add spring water mixing slowly with whisk or fork. (My mixture has the consistency of a mixed egg.) Feel free to add a pinch of all seasonings to give your Kale Pattie a bolder taste!
- 4
Sauté all vegetables in a non-stick pan coated with grape-seed oil. Sauté on medium-high heat, stirring consistently until desired tenderness is achieved. Place in container and let cool or you can pour the Garbanzo Bean flour batter in the pan and finish the dish as if you were cooking a heavy loaded veggie omelette.
- 5
Once the sautéed veggies have cooled, combine with the Garbanzo Bean flour mixture. Shape the mixture into any size patties, sauté on medium heat for 5 min on each side and you are ready to SMASH! You have the option of either freezing them or cooking them right away.
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