Versatile veggie patties with kale and sweet potatoes are gluten-free, dairy-free and nut-free. Great as a vegetarian main, side dish, snack, pre or post-workout food, lunchbox item and more. Paleo & Whole30 friendly options provided in the notes.
630 g / 1.4 lb white potatoes (2 large), peeled
360 g / 0.8 lb sweet potato (1 large), peeled
1/2 teaspoon salt
2 tablespoons olive oil
1 medium onion, finely diced
80 g / 2.5-3 oz kale leaves without stems (2 cups tightly packed)
1/2 teaspoon salt
3 cloves garlic, finely diced
Zest of 1 lemon (or just about)
2/3 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried thyme
3 tablespoons flaxseed meal (ground flaxseed)
1 teaspoon baking powder
1 cup gluten-free flour (see notes) + extra for dusting
Olive oil or coconut oil for cooking
- Cut white potatoes into small cubes and sweet potatoes into slightly larger cubes. They need slightly different cooking times and by cutting them at different sizes, we can use the same pot and cook them together.
- Add potatoes to a medium pot and cover with cold water. Make sure to add just enough water to cover the spuds. Add the salt and stir. Put the pot over high heat, cover with a lid and bring to a boil. As soon as potatoes start boiling, turn the heat down to simmering and cook for 10 minutes. Strain and leave the sieve to cool down slightly.
- Place kale leaves on a cutting board and chop roughly with a knife. Prepare the onions and garlic.
- Place a large frying pan over medium-high heat and add the olive oil and onions. Cook for 1-2 minutes until softened, season with salt.
- Add the kale and garlic to the onions and cook together for 3-4 minutes. Remove from the heat and set aside.
- Add the potatoes to a large bowl and mash slightly. Add the onion and kale mixture and mash together with the potatoes. You can use an immersion blender or a food processor, or a simple potato masher. We don’t want to mash the mixture too smooth as you want to retain some texture and body.
- Add the egg, salt, pepper and thyme and mix through. Add the flaxseed, 1 cup of the flour and baking powder and fold through. The mixture should thicken and start to get firmer. Add 3-4 more tablespoons of flour and mix through. Cover the bowl and place in the fridge for 1 hour to set.
- Take the mixture out of the fridge and prepare a tray or a platter sprinkled with a little flour. Using a spoon and wet hands, make round patties and place them on the floured tray. Once you finish the mixture, sprinkle the tops of the patties with a little flour as well.
- It’s time to cook our vegetable patties. Heat 2-3 tablespoons of oil over medium heat. The bigger the pan, the quicker you can cook up all the patties, I had to do mine in two batches. Dust off any excess flour from the patties and add them to the frying pan. Cook for 4 minutes on medium heat, until golden brown. Turn over and cook for 4 minutes on the other side. Reduce the heat if they start to brown too quickly, or leave them longer if they take a bit more to get golden brown and crispy.
- Remove and cool slightly before serving. Cool completely before storing in the refrigerator or freezer.
Flour: You can use regular store-bought gluten-free flour, quinoa flour or make your own mixture. For a paleo/Whole30 version, use a mixture of cassava flour and almond meal. You could also all cassava or tapioca flour for a nut-free version. I quite like a mix of cassava and quinoa flour together.