Why You’ll Love This Recipe
These patties are a delicious way to eat more vegetables without compromising on flavor. They’re naturally gluten-free, easy to prepare, and customizable with your favorite seasonings. Whether served with a dipping sauce, inside a bun, or on top of a salad, they’re versatile, freezer-friendly, and a great addition to your meal prep rotation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked sweet potatoes (mashed)
- Finely chopped kale (stems removed)
- Garlic, minced
- Onion, finely diced or grated
- Eggs (or flax eggs for vegan version)
- Chickpea flour or breadcrumbs (for binding)
- Salt
- Black pepper
- Paprika or cumin (optional)
- Olive oil (for pan-frying)
Directions
- Steam or roast sweet potatoes until tender. Let cool slightly, then mash in a large bowl.
- In a pan, sauté kale and onion in a little oil until soft, about 5 minutes. Add garlic and cook for another minute. Let cool slightly.
- Add the kale mixture to the mashed sweet potatoes.
- Mix in the egg, salt, pepper, and optional spices. Add chickpea flour or breadcrumbs a little at a time until the mixture holds together.
- Form into small patties using your hands.
- Heat a thin layer of oil in a skillet over medium heat. Cook patties for 3–4 minutes per side until golden brown and firm.
- Serve warm with a dipping sauce, yogurt, or over salad.
Servings and timing
This recipe makes 8 to 10 patties and serves 4 people. Preparation and cooking time is about 40 minutes total.
Variations
- Vegan version: Replace eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
- Spicy option: Add chili flakes or finely diced jalapeño.
- Cheesy twist: Mix in grated Parmesan or crumbled feta.
- Grain add-in: Add cooked quinoa or brown rice for extra texture.
- Herb boost: Add chopped parsley, cilantro, or green onions.
- Oven-baked: Bake patties at 400°F (200°C) on a lined baking sheet for 20–25 minutes, flipping halfway through.
Storage/Reheating
Store patties in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or oven to restore crispiness. To freeze, place cooked patties on a tray to freeze individually, then transfer to a freezer-safe container for up to 2 months. Reheat from frozen in a skillet or oven.
FAQs
Can I bake these instead of frying?
Yes, you can bake them at 400°F (200°C) for about 20–25 minutes, flipping halfway through for even browning.
Can I use frozen kale?
Yes, thaw and squeeze out excess moisture before using to prevent sogginess.
What can I use instead of chickpea flour?
Breadcrumbs, oat flour, or almond flour work well as binders too.
Can I make these ahead of time?
Yes, shape the patties and refrigerate them uncooked for up to 24 hours before frying or baking.
How do I keep them from falling apart?
Make sure your mixture isn’t too wet, and use enough binding agent (egg and flour). Letting them chill before cooking can also help.
Are these patties gluten-free?
Yes, if you use gluten-free breadcrumbs or chickpea flour.
What dipping sauce goes well with them?
Try Greek yogurt with lemon and herbs, tahini sauce, spicy mayo, or a garlic aioli.
Can I use other greens?
Yes, spinach, chard, or collard greens can be used in place of kale.
What type of sweet potato should I use?
Orange-fleshed sweet potatoes are ideal for their soft texture and natural sweetness.
Can I turn this into a burger?
Yes, form larger patties and serve on a bun with your favorite toppings.
Conclusion
Sweet Potato and Kale Patties are a delicious and nutritious way to enjoy vegetables in a fun, satisfying form. Packed with fiber, vitamins, and flavor, they make a perfect meatless main or hearty snack. Whether pan-fried or baked, served with a sauce or on their own, these patties are easy to love and even easier to make.
PrintSweet Potato and Kale Patties
Sweet Potato and Kale Patties are crispy on the outside, tender on the inside, and packed with wholesome flavor. These vegetarian patties are perfect for a light meal, meatless burger, or satisfying snack, combining mashed sweet potatoes with sautéed kale, onions, and spices.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Makes 8–10 patties
- Category: Main Dish, Side Dish
- Method: Pan-frying or Baking
- Cuisine: Vegetarian
Ingredients
- 2 cups cooked sweet potatoes, mashed
- 1 cup kale, finely chopped (stems removed)
- 2 cloves garlic, minced
- 1/2 small onion, finely diced or grated
- 1 egg (or flax egg for vegan version)
- 1/4 cup chickpea flour or breadcrumbs (plus more as needed)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika or cumin (optional)
- Olive oil, for pan-frying
Instructions
- Steam or roast sweet potatoes until soft. Let cool slightly, then mash in a large bowl.
- In a skillet, heat a drizzle of olive oil over medium heat. Sauté kale and onion for about 5 minutes until softened. Add garlic and cook for 1 minute more. Remove from heat and let cool slightly.
- Add the kale mixture to the mashed sweet potatoes. Stir in egg, salt, pepper, and optional spices.
- Mix in chickpea flour or breadcrumbs until the mixture holds together well. Add more if needed.
- Form mixture into 8–10 small patties using your hands.
- Heat a thin layer of olive oil in a nonstick skillet over medium heat. Cook patties for 3–4 minutes per side until golden and crisp.
- Serve warm with a dipping sauce, on a bun, or over salad.
Notes
- To make vegan, use 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water).
- Bake instead of fry: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Let patties chill for 15–30 minutes before frying to help them hold their shape better.
Nutrition
- Serving Size: 1 patty (based on 10 patties)
- Calories: 110
- Sugar: 2g
- Sodium: 170mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
