Encore veggie burgers: kale and potatoes

I did it again. Veggie burgers for the happiness of our vegetarian friends, and also mine even though I am not vegetarian. I love vegetables with all their derivates, remixing, and interpretations. This time is a very peculiar veggie burger made with a healthy combination of kale and potatoes. You can replace kale with spinach or broccoli.

• 1  bunch kale, trimmed (less than a pound)

• 1 pound potatoes (prefer Yukon)
• 1  tablespoon  olive oil
• 1  diced medium onion
• 1 clove garlic
• 1 egg
• 2  tablespoons chopped fresh sage
• 1/4  teaspoon  freshly ground black pepper
• 1 tbsp grated Parmigiano Reggiano (optional)

Chop kale after cleaning it, and put it with half cup water in a steam bag. Cook in the microwave for 8 minutes; stop at half time and turn the bag upside down for a throughly cooking. Put kale in a food processor and mix it for few seconds, add a pinch of salt and set aside.

Peel and cube potatoes and steam them in the microwave according to instructions on the bag you use to steam, but usually you need 7-8 minutes for one pound potatoes. Let cool down for a little bit and roughly mash.
Heat oil in a large skillet over medium heat, add diced onion and garlic, and sautée for about 6-7 minutes, until soft.  Remove from heat. Combine potato and kale to the onion mixture in the skillet and stir; cool slightly. Add the beaten egg, adjust with salt and pepper and mix very well.
Slightly wet your hands with cold water and start to form patties of the dimension that you prefer, keep wetting your hands along the whole process to avoid the mix from sticking to your hands. With this mix you will have about 12 classic size patties. But you can form very small ones as finger food bites, or make fancy shapes for your kids.
As usual, for this kind of “long” preparations involving food processor, I suggest you prepare a good amount and freeze it. To cook these veggie patties, preheat oven to 400°; spray a baking pan, place the patties and lightly spray them too. Bake at 400° for 20 minutes.

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