These veggie patties with kale and sweet potatoes are a nutritious, satisfying, and versatile meal option.
Packed with fiber, plant-based protein, and heart-healthy fats, they make a wholesome choice for lunch, dinner, or snacks.
Naturally low in saturated fat and gluten-free, these patties are quick to prepare, easy to store, and perfect for meal prep or family-friendly everyday cooking.
Kale & Sweet Potato Patties
Equipment
- 1 medium pot
- 1 large frying pan
- 1 Cutting Board
- 1 Knife
- 1 potato masher or immersion blender
- 1 large mixing bowl
- 1 Sieve
- 1 tray or platter
Ingredients
Part 1 – Potatoes
- 2 large white potatoes ≈630 g, peeled and cubed
- 1 large sweet potato ≈360 g, peeled and cubed
- 1/2 tsp salt
Part 2 – Sautéed Veggies
- 2 tbsp olive oil
- 1 medium onion finely diced
- 2 cups kale leaves ≈80 g, chopped, stems removed
- 3 cloves garlic minced
- 1/2 tsp salt
Part 3 – Patty Mixture
- Zest of 1 lemon
- 2/3 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 large egg
- 3 tbsp flaxseed meal ground flaxseed
- 1 tsp baking powder
- 1 cup gluten-free flour plus extra for dusting
Part 4 – Cooking
- 2 –3 tbsp olive oil or coconut oil for frying
Instructions
- Prepare the Potatoes for Boiling: Begin by peeling the white and sweet potatoes. Cut the white potatoes into small, uniform cubes, about 1–1.5 cm, so they cook quickly and evenly. Cut the sweet potato into slightly larger cubes, around 2 cm, because they take a bit longer to soften. Placing the potatoes in different sizes ensures both types cook perfectly at the same time.
- Boil the Potatoes: Place the cubed potatoes in a medium-sized pot. Pour in enough cold water to fully cover the potatoes, ensuring they cook evenly. Add 1/2 teaspoon of salt to the water. Turn the heat to high and cover the pot with a lid. Once the water begins to boil, reduce the heat to a gentle simmer. Cook for about 10 minutes, or until both types of potatoes are tender when pierced with a fork. Avoid overcooking to prevent them from becoming mushy. Once done, drain the potatoes using a sieve and allow them to cool slightly so they are easier to handle in the next step.
- Chop the Vegetables: While the potatoes are cooking, prepare your sautéed vegetables. Remove the stems from the kale and chop the leaves roughly into bite-sized pieces. Finely dice the onion and garlic cloves. These ingredients will add texture, flavor, and nutrients to your patties. Keeping the kale a bit chunky ensures the patties have a pleasant bite and don’t become a uniform mash.
- Sauté the Onion and Kale: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the diced onions and cook for 1–2 minutes until they soften and become fragrant. Sprinkle in 1/2 teaspoon salt to enhance their natural sweetness. Next, add the chopped kale and minced garlic. Sauté for 3–4 minutes until the kale wilts and the garlic is aromatic. Remove the pan from heat and let this mixture cool slightly before combining with the potatoes.
- Mash the Potatoes: Transfer the boiled potatoes to a large mixing bowl. Using a potato masher, mash the potatoes lightly, leaving a little texture for a more rustic bite.If you prefer a smoother consistency, an immersion blender or food processor can be used, but avoid over-blending, which can make the patties gummy.
- Combine Vegetables and Mashed Potatoes: Add the sautéed onion, kale, and garlic mixture to the mashed potatoes. Use the masher or a sturdy spoon to fold everything together. You want a harmonious mixture where the vegetables are evenly distributed, but the texture remains slightly chunky, giving the patties body and substance.
- Add Seasoning and Binding Ingredients: Add the egg, lemon zest, dried thyme, salt (2/3 tsp), and black pepper to the potato-vegetable mixture. Mix thoroughly. Sprinkle in 3 tablespoons of ground flaxseed, which will act as a natural binder while adding fiber and plant-based protein. Next, add 1 cup of gluten-free flour and 1 teaspoon of baking powder. Fold gently until incorporated. The mixture should thicken and start holding its shape. If it feels too loose, add 3–4 more tablespoons of flour gradually until a firm but pliable texture is achieved.
- Chill the Patty Mixture: Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 1 hour. Chilling helps the mixture firm up, making it easier to shape into patties without sticking to your hands. It also helps the flavors meld together, giving you tastier patties.
- Shape the Patties: Lightly flour a tray or platter to prevent sticking. Using a spoon or a small ice cream scoop, portion out the mixture. Wet your hands slightly to make shaping easier. Form round patties, about 2.5–3 inches in diameter, and place them on the floured tray. Sprinkle a small amount of flour on top of each patty to help them crisp nicely when cooking.
- Heat the Pan for Cooking: In a large frying pan, heat 2–3 tablespoons of olive oil or coconut oil over medium heat. Ensure the oil is hot but not smoking, as this will give the patties a golden, crispy exterior without burning.
- Cook the Patties: Carefully place the patties in the hot pan, leaving space between each one. Cook for 4–5 minutes on the first side until golden brown and firm. Reduce heat slightly if the patties are browning too quickly. Gently flip each patty using a spatula and cook the other side for another 4–5 minutes until equally golden and cooked through. Repeat in batches if necessary, adding more oil as needed.
- Cool and Serve: Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. Allow them to cool slightly before serving to enjoy the full flavor and texture. These patties are best served warm but can also be cooled completely for storage.
- Storage Tips: Store the cooled patties in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the patties in a single layer on a tray, then transfer to a freezer-safe bag for up to 3 months. Reheat in a skillet or oven until warmed through, and they will regain their crispiness.
Notes
- Potato Size Matters: Cut white potatoes smaller than sweet potatoes to ensure even cooking.
- Texture is Key: Don’t over-mash the potatoes; a slightly chunky mixture makes for patties with better bite.
- Flour Options: Use gluten-free flour, cassava, quinoa, or a combination for binding. Adjust quantity to achieve firm but pliable dough.
- Chilling Helps: Refrigerating the mixture makes shaping easier and prevents the patties from falling apart while cooking.
- Oil Temperature: Cook on medium heat to ensure golden, crispy patties without burning.
Chef’s Secrets: Expert Tips For Perfection
Creating the perfect veggie patty requires attention to texture, seasoning, and cooking method.
Always ensure your mashed potatoes are slightly cool before mixing with other ingredients—hot potatoes can make the mixture too soft.
Use a mix of fresh herbs and spices to elevate flavor; thyme pairs wonderfully with sweet potato and kale.
When frying, don’t overcrowd the pan, as this lowers the oil temperature and prevents crispiness.
For a lighter version, you can also bake patties at 200°C (400°F) for 20–25 minutes, flipping halfway for even browning.
Serving Suggestions: Creative Ways To Enjoy
These kale and sweet potato patties are incredibly versatile.
Serve them as a main dish with a side salad or roasted vegetables for a nutrient-packed meal.
They also work perfectly in wraps, sandwiches, or grain bowls.
Top with avocado, yogurt-based sauce, or a tangy chutney for extra flavor.
For snack or appetizer options, pair with a simple tomato salsa or herby dip.
Their mild, earthy taste allows them to pair with bold flavors, making them suitable for both everyday meals and special occasions.
Storage Tips: Keep Patties Fresh Longer
To maintain freshness, allow patties to cool completely before storing.
Place them in an airtight container in the fridge for up to four days.
For longer storage, freeze in a single layer on a tray first, then transfer to a freezer-safe bag for up to three months.
Reheat in a skillet or oven to restore crispiness, avoiding the microwave when possible, as it can make patties soft and less appealing.
Proper storage ensures you can enjoy them as a quick meal prep option throughout the week.
Frequently Asked Questions
1. Can I make these patties vegan?
Yes! Replace the egg with a flax or chia egg (1 tbsp ground flaxseed + 3 tbsp water, set 5–10 minutes) to maintain binding while keeping the recipe plant-based.
2. Can I bake them instead of frying?
Absolutely. Bake at 200°C (400°F) for 20–25 minutes, flipping halfway through.
This produces a slightly lighter, less oily version while keeping them golden and flavorful.
3. What can I use instead of kale?
Spinach, Swiss chard, or collard greens work well as substitutes. Just ensure they are well-drained and roughly chopped to maintain texture.
4. How can I make the patties crispier?
Dust lightly with flour before frying and avoid overcrowding the pan. Medium heat ensures a golden crust without burning.
You can also briefly press them with a spatula while cooking for extra crispiness.
5. Are these patties suitable for meal prep?
Yes, they are ideal for meal prep. Store cooled patties in the fridge for up to 4 days or freeze them for up to 3 months.
Reheat in a skillet or oven for best results, making weeknight meals quick and convenient.
