Veggie Patties

Name: Veggie Patties
Prep time: 45 min
Total time: 1 h
Yield: 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

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Prep 45 min
Total 60 min
Ingredients 13
Servings 16

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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

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.

Nutrition Information

100 Calories, 3 1/2g Total Fat, 3g Protein, 14g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 100

Calories from Fat: 35

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

*Percent Daily Values are based on a 2,000 calorie diet.