Sweet Potato and Kale Patties

Why You’ll Love This Recipe

You’ll love this recipe because it’s simple, nutritious, and adaptable. The sweet potatoes bring natural sweetness and moisture, while kale adds texture and a nutrient boost. These patties are oven-baked or pan-fried to perfection, giving you a crispy exterior with a tender, flavorful center. They’re meal-prep friendly, freezer-friendly, and perfect for any time of day—from breakfast to dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes
• Fresh kale leaves
• Onion
• Garlic
• Olive oil
• Bread crumbs or oat flour
• Egg (or flax egg for a vegan version)
• Ground cumin
• Paprika
• Salt
• Black pepper
• Lemon juice

Directions

1. Peel and chop the sweet potatoes. Boil or steam them until tender, then mash in a large bowl and let cool slightly.
2. While the potatoes cook, remove the stems from the kale and finely chop the leaves. Sauté in a bit of olive oil with minced garlic until wilted and tender.
3. Add the sautéed kale, onion, egg, bread crumbs, cumin, paprika, salt, pepper, and lemon juice to the mashed sweet potatoes. Mix until well combined.
4. Form the mixture into patties, about 2–3 inches in diameter.
5. Heat olive oil in a skillet over medium heat. Fry the patties for 3–4 minutes per side, until golden and crispy. Alternatively, you can bake them on a parchment-lined sheet at 400°F (200°C) for 20–25 minutes, flipping halfway through.
6. Serve warm with yogurt sauce, tahini dressing, or a fresh salad.

Servings and timing

This recipe makes about 8 patties and serves 4 people.
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes

Variations

• Vegan version: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Spice it up: Add chili flakes, cayenne, or smoked paprika for a bit of heat.
• Grain-free option: Use almond flour instead of bread crumbs.
• Add protein: Mix in cooked quinoa or chickpeas for extra protein and texture.
• Flavor boost: Stir in chopped herbs like cilantro or parsley for a fresh twist.

Storage/Reheating

Store leftover patties in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium heat or bake at 350°F (175°C) for 10 minutes to restore crispiness. You can also freeze the cooked patties for up to 2 months—just thaw and reheat before serving. Avoid microwaving for too long, as it may make them soggy.

FAQs

Can I make these patties vegan?

Yes, simply replace the egg with a flax or chia egg to keep the mixture bound without using animal products.

Can I use other greens instead of kale?

Absolutely—spinach, Swiss chard, or collard greens work just as well.

How do I keep the patties from falling apart?

Make sure the mixture isn’t too wet. Add extra bread crumbs or oat flour until it holds together easily.

Can I bake instead of fry them?

Yes, baking is a healthier option. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through for even crisping.

What sauces pair well with these patties?

They’re great with tahini dressing, garlic yogurt sauce, avocado crema, or spicy sriracha mayo.

Can I prepare the mixture ahead of time?

Yes, you can make the mixture up to a day ahead and refrigerate it until ready to cook.

Are these patties gluten-free?

They can be—just use gluten-free bread crumbs or oat flour.

Can I use canned sweet potatoes?

You can, but be sure to drain them well and reduce any added moisture to prevent soggy patties.

How can I make them crispier?

Frying in a thin layer of oil or lightly brushing with oil before baking helps achieve a crispy crust.

Can I serve these as burgers?

Yes, they make fantastic vegetarian burger patties—just serve them on buns with your favorite toppings.

Conclusion

Sweet Potato and Kale Patties are a vibrant, wholesome dish that proves healthy eating doesn’t mean sacrificing flavor. Crispy on the outside and soft inside, these patties bring together the natural sweetness of sweet potatoes and the earthy goodness of kale for a satisfying, nutrient-rich meal. Serve them as an appetizer, main course, or burger alternative—they’re sure to become a staple in your kitchen rotation.

Sweet Potato and Kale Patties

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Sweet Potato and Kale Patties are golden, crispy patties made with creamy mashed sweet potatoes, fresh kale, and warming spices. They’re nutritious, flavorful, and perfect as a vegetarian main dish, side, or burger alternative.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 patties (4 servings)
• Category: Main Course
• Method: Fried or Baked
• Cuisine: Vegetarian
• Diet: Vegetarian

Ingredients

• 2 medium sweet potatoes, peeled and chopped
• 2 cups fresh kale leaves, stems removed and finely chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil (plus more for frying or brushing)
• 1/2 cup bread crumbs or oat flour
• 1 large egg (or 1 flax egg for vegan version)
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and black pepper, to taste
• 1 tbsp lemon juice

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Instructions

1. Peel and chop sweet potatoes. Boil or steam them until tender, then mash in a large bowl and let cool slightly.
2. While the potatoes cook, remove stems from kale and finely chop the leaves. Sauté in 1 tbsp olive oil with minced garlic until wilted and tender.
3. Add sautéed kale, onion, egg, bread crumbs, cumin, paprika, salt, pepper, and lemon juice to the mashed sweet potatoes. Mix until combined.
4. Form the mixture into patties about 2–3 inches in diameter.
5. Heat olive oil in a skillet over medium heat. Fry patties for 3–4 minutes per side until golden and crisp. Alternatively, bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
6. Serve warm with yogurt sauce, tahini dressing, or a fresh salad.

Notes

• Replace the egg with a flax egg for a vegan version.
• Add more bread crumbs or oat flour if the mixture feels too wet.
• These patties can be made ahead and frozen for up to 2 months.
• Brush lightly with olive oil before baking for extra crispiness.
• Great served in buns as a vegetarian burger option.

Nutrition

• Serving Size: 2 patties
• Calories: 210
• Sugar: 5g
• Sodium: 250mg
• Fat: 9g
• Saturated Fat: 1.5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 5g
• Cholesterol: 35mg