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Veggie Patties

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  • Prep 45 min
  • Total 60 min
  • Ingredients 13
  • Servings 16
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by Qué Rica Vida Cocina
Updated Mar 14, 2011
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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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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