Ingredients with Measurements:
- 2 cups cooked sweet potato, mashed
- 1 cup cooked quinoa
- 1 cup cooked kale, chopped
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Non-stick skillet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the mashed sweet potato, cooked quinoa, chopped kale, breadcrumbs, chopped onion, minced garlic, smoked paprika, cumin, salt, and black pepper. Mix well.
3. Add the all-purpose flour to the mixture and stir until well combined.
4. Form the mixture into 6-8 patties.
5. Heat the olive oil in a non-stick skillet over medium-high heat.
6. Add the patties to the skillet and cook for 3-4 minutes on each side, or until golden brown.
7. Transfer the patties to a baking sheet and bake in the preheated oven for 10-12 minutes, or until heated through.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 patties
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 27g
Protein: 5g
Fiber: 4g
Sugar: 3g
Substitutions for ingredients:
- Instead of sweet potato, you can use pumpkin or butternut squash.
- Instead of quinoa, you can use brown rice or millet.
- Instead of kale, you can use spinach or collard greens.
- Instead of breadcrumbs, you can use almond flour or oat flour.
- Instead of all-purpose flour, you can use gluten-free flour or cornstarch.
Variations:
- Add chopped nuts or seeds to the mixture for extra crunch.
- Use different spices, such as chili powder or curry powder, for a different flavor.
- Add grated cheese to the mixture for a cheesy flavor.
- Make mini patties and serve them as appetizers.
Tips and tricks:
- Make sure the sweet potato is well mashed to avoid lumps in the patties.
- Cook the quinoa and kale in advance to save time.
- Use a cookie cutter to shape the patties for a more uniform look.
- Serve the patties with your favorite burger toppings, such as lettuce, tomato, and avocado.
Storage instructions:
Store the leftover patties in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the patties in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the patties on a bun with your favorite toppings, or on a bed of greens with a side of roasted vegetables.
Garnishes:
Top the patties with avocado slices, tomato slices, or a dollop of hummus.
Pairings:
Serve the patties with a side of sweet potato fries or a quinoa salad.
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Sweet potato fries
- Green salad
Troubleshooting advice:
- If the patties are too dry, add a little bit of water or vegetable broth to the mixture.
- If the patties are falling apart, add more breadcrumbs or flour to the mixture.
Food safety advice:
- Make sure the sweet potato, quinoa, and kale are fully cooked before using them in the recipe.
- Wash your hands and all utensils before and after handling raw vegetables.
Food history:
Veggie burgers have been around since the 1980s and have become a popular alternative to meat burgers. They are often made with a variety of vegetables, grains, and legumes.
Flavor profiles:
The sweet potato and kale veggie burgers have a sweet and savory flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve the sweet potato and kale veggie burgers on a bun with your favorite toppings, or on a bed of greens with a side of roasted vegetables.
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