I am constantly on the hunt for the perfect veggie burger. I've had multiple failed attempts in which the flavors are not right or the patties don't hold up. Through trial and error and my current obsession with sweet potatoes, the quinoa, kale, and sweet potato patty was born. The longer the patties have to chill, the better they hold up to searing. Alternatively, you could bake them, but they will likely dry out a bit. I served the patties in a lettuce wrap with sliced radish and a lemon yogurt sauce. If you want a vegan alternative, use tahini in place of yogurt for a nuttier diary-free sauce.
Quinoa, Kale, and Sweet Potato Patties
This recipe is vegan, gluten-free, and can be dairy-free
- 1 sweet potato
- 1 yellow onion- finely chopped
- 2 cloves garlic- minced
- 1/2 cup cooked quinoa
- 2 tbsp coconut oil or avocado oil
- 1 head kale- deveined and leaves chopped
- 1 tsp cinnamon
- 1 tsp coriander
- 1 tsp cumin
- 1 head boston or red leaf lettuce
- Salt and pepper to taste
Lemon Yogurt Sauce
- 1/4 cup plain fat free yogurt- I used Siggis 0% skyr
- Juice of 1 lemon
Thinly sliced radish, cucumber, carrots, purple cabbage, avocado or/and cilantro.
Preheat oven to 350°
Pierce potato with a fork, place on a parchment paper-lined sheet pan, and cook for approximately 45 minutes or until soft. Remove potato and let cool.
In a pan, melt 1/2 tbsp coconut oil or canola oil over medium high heat. Add cinnamon, cumin, and coriander and toast for 30 seconds. Add the onion and cook until translucent, about 3-5 minutes. Add garlic and cook for 2 minutes. Remove from pan and place in a mixing bowl.
Add another 1/2 tbsp oil to pan and cook kale, in batches if necessary, until wilted. Add kale and cooked quinoa to the bowl with onions and garlic. Once the potato is cool enough to handle, scrape the inside of the potato into the bowl. Add a pinch of salt and a grind of pepper. Mix contents of bowl until combined. With a large plate ready, form golf ball size patties with the potato mixture and arrange on a plate. You should end up with 9-10 patties. Cover plate and refrigerate for 2-3 hours.
While the patties chill, whisk the lemon juice and yogurt together and refrigerate until ready to use. Prep your garnishes.
Warm 1 tbsp oil in skillet and sear patties 4 minutes a side.
To assemble, place 1 patty in a few lettuce leaves. Top with lemon yogurt and any additional garnishes.
The Power of the Sweet Pate:
Sweet potatoes are loaded with beta carotene, which the body converts to Vitamin A. Vitamin A is an essential nutrient that helps ward off eye infections and slows macular degeneration. Beta carotene and Vitamin A are optimally absorbed when paired with a healthy fat, like avocado or olive oil.
Sweet potatoes are also rich in Vitamin C, biotin, manganese, potassium, and fiber! The color-rich flesh has anti-inflammatory and anti-oxidant benefits, which help protect the body from toxins and carcinogens.
Don’t be weary of this spud, dig in, skin and all.