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Veggie Patties

  • Prep 45 min
  • Total 60 min
  • Ingredients 13
  • Servings 16

Ingredients

4
cups shredded kale
3
cups shredded, peeled red potatoes (6 to 7 small)
1
cup shredded carrot
2
large onions, thinly sliced (2 1/2 cups)
1
tablespoon finely chopped fresh parsley
1
tablespoon chopped fresh mint leaves
2
eggs
1
cup plain yogurt
1/2
cup Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/2
teaspoon salt
1/8
teaspoon pepper
3
tablespoons olive oil

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
Calories from Fat
35
% Daily Value
Total Fat
3 1/2g
6%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
135mg
6%
Potassium
260mg
8%
Total Carbohydrate
14g
5%
Dietary Fiber
1g
6%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In large bowl, combine all vegetables and herbs. In medium bowl, beat eggs slightly. Add 1/2 cup of the yogurt, the flour, baking powder, salt and pepper; mix well. Gently stir egg mixture into vegetables.
  • 2 In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. For each patty, spoon about 1/3 cup vegetable mixture into oil in skillet. Flatten with the back of spatula.
  • 3 Cook patties 4 to 6 minutes, turning once, until golden brown and thoroughly cooked. Remove from skillet and cover to keep warm while cooking remaining patties. Add remaining 2 tablespoons oil as needed to prevent sticking.
  • 4 Serve patties with remaining 1/2 cup yogurt.

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