When considering what to make for a tasty and nutritious dinner, one need to look no further than the kitchen cabinets. Using pantry staples as the base for a simple veggie burger recipe is an awesome way to save some dough. Plus, you get to control the salt and spice. Cooking from your pantry also allows you to be creative!
Tonight I used up the last of some wilting lacinato kale to round out this vitamin-packed dish (a great way to sneak veggies into meals for picky eaters). Topped with a simple Hampton Creek Just Mayo (FAB!) and Chipotle Tabasco sauce, these patties are flavorful and delicious. Throw on a bun, top a salad, or pair with steamed veggies… these babies just melt in your mouth.
Sweet Potato, Kidney Bean, and Kale Patties
1 large sweet potato
1 can (15oz) kidney beans, drained and rinsed
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne
1 tsp chipotle hot sauce
1/2 cup cornmeal
2 cups chopped kale
egg replacer equivalent of one egg (I used Bob’s Red Mill brand)
- Poke holes in the sweet potato and microwave in 3-4 minute increments until soft, turning as needed (Or bake for one hour at 350 degrees F).
- Scoop out sweet potato from flesh and mash with drained kidney beans. Add spices and cornmeal, 1/4 cup at a time, and continue mashing. Add kale and mash. Add egg replacer and mash.
- Add about 2 tbsp of olive oil to skillet and bring to medium heat. Grab a palmful of the mixture and form into a patty. Fry on each side for about 3-4 minutes, serve, and enjoy!