Anna Williams
Hands-On Time
35 Mins
Total Time
35 Mins
Yield
Serves 6

A vegetarian-friendly alternative to standard grill fare, these patties are formed with quinoa, sweet potatoes, kale, and kidney beans.

How to Make It

Step 1

In a medium bowl, mash the beans with a fork. Add the quinoa, sweet potatoes and kale, eggs, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine. Dividing evenly, form the mixture into twelve 3-inch patties (about ½ cup each).

Step 2

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. In batches, cook the patties until browned and cooked through, 3 to 4 minutes per side (adding more oil if necessary).

Step 3

In a large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and tomatoes and toss to combine. Serve with the quinoa and bean patties.

Chef's Notes

 

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Ratings & Reviews

/5
Reviews
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