Sunday, December 12, 2010

Sweet Potato-Kale Patties - version 2

I see that I already have one example of sweet potato-kale patties on this blog, using lentils as a base. Those are so scrumptious that I actually entered the recipe in a sweet potato contest! (No, it didn't win or even get mentioned with the finalists.) However, because I so seldom actually "follow recipes" and love simply using what ingredients I have available, here is another similar recipe that is a delicious variation using what was on my pantry shelf and refrigerator and counter-top.

• 1 cup of dry whole-wheat cous-cous - add 2 cups boiling water to cous-cous and let sit ~15 minutes to absorb all liquid while preparing other ingredients, drain if necessary before adding to final mixture
• 1 small bunch fresh lacinato kale - remove stiff stems and then finely chop leaves (may use food processor - I ended up with a rounded cup of chopped leaves, but the amount is flexible)
• 2 medium size sweet potatoes - cooked and peeled and mashed with a fork
• 1/4 onion, finely chopped
• 1/4 sweet red pepper, finely chopped
• 2-3 cloves garlic, finely chopped (may chop onion, garlic, and pepper together in food processor)
• 2-3 eggs (I used 3 medium size eggs)
• olive oil - smallest amount needed for pan frying

1) Mix all ingredients except olive oil and mix thoroughly
2) This amount of mixture made 20 patties for me, using a large heaping tablespoon of mixture for each patty. They could be made using teaspoons, too, for many more appetizer-size patties.
3) Heat in skillet over medium high for a few minutes, until brown on one side, then flip to cook on the other side, flattening slightly with spatula.
4) Brown on the other side, then set aside in low temperature oven until all are cooked.
5) Can be frozen and then reheated best in a toaster oven so they don't get soggy. 

These are delicious and all the vegetables could definitely be both seen and tasted. If you wish to add any seasonings, just experiment with small amounts of your favorites such as curry, hot pepper flakes, chopped fennel seed, etc etc. I actually prefer to complement these patties with a bit of applesauce, mustard, chutney, or even unflavored yogurt if additional flavoring is desired.

Serve with any main dish, soup, or even as a sandwich filling. They taste great heated on a toasted whole grain bun or in pita bread with a bit of lettuce or sprouts!

I used locally-grown kale, sweet potatoes, onion, garlic, and eggs!

(Photo: Sweet Potato-Kale Patties - version 2)

(Photo: Sweet Potato-Kale Patties - closeup - can you see the sweet potato chunks, the diced red pepper and red onions in addition to the kale?)

Yum - wow these are good - cooking them makes the house smell wonderful! Enjoy this treat yourself from mostly locally grown vegetables still available at many late fall farmers' markets. Yes, in spite of our recent frigid cold and snow, it is still Fall! Please go and support your local farmers who are still coming (and shivering) at your local market!

Where kale continues to be more than decoration on my plate!

Diana Dyer, MS, RD


Kitty Deschanel said...

I can't believe a blog dedicated entirely to the deliciousness that is kale exists. I love it! :)

Margreet said...

tonight I will take your sweet potato-kale patties to my girl friends at book club. It is international women's day today and the book we read was all about women too.
Thanks for your inspiring story and your wonderful recipes. I am sure I will come back for more


Anonymous said...

This looks amazing!
I was wondering if substituting the couscous with quinoa would work as well?

Diana Dyer said...

I'll bet using quinoa would work, as would bulgur, or even brown rice. Feel free to use what you have on hand. That is how most of my recipes get developed!