A delicious blend of complex carbohydrates, protein, and healthy fats, these patties make a perfect lunch or dinner option.
Ingredients:
2 large sweet potatoes (about 2 cups mashed)
two carrots, grated
1 zucchini, grated
1 cup cooked quinoa
1 medium red onion, finely diced (optional)
2 cloves garlic, minced (optional)
1/3 cup ground flaxseeds
1/2 cup oat flour
1 cup fresh spinach, finely chopped
2 eggs
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon turmeric
Sea salt and black pepper to taste
2 tablespoons extra virgin olive oil for cooking
Instructions:
Peel and cube sweet potatoes. Steam or boil until tender, about 15 minutes. Mash and let cool slightly.
In a large bowl, combine mashed sweet potato, carrots, zcchini, cooked quinoa, diced onion, garlic, and chopped spinach.
Add ground flaxseeds, oat flour, eggs, and all seasonings. Mix well until everything is thoroughly combined.
Let mixture rest for 10 minutes to allow flaxseeds to bind.
Form mixture into patties about 1/2 inch thick.
Heat olive oil in a large skillet over medium heat.
Cook patties for 4-5 minutes on each side until golden brown and crispy.
Serving Suggestions:
Top with avocado slices
Serve with a fresh green salad
Add a dollop of Greek yogurt or tahini sauce
Place on a bed of sautéed greens
Storage Tips:
Store cooked patties in an airtight container for up to 4 days
Can be frozen for up to 2 months
Reheat in oven or skillet for best texture
Shape uncooked patties and freeze with parchment paper between layers
Chef's Notes:
Ensure mixture is not too wet; add more oat flour if needed
Let patties set completely before flipping to prevent breaking
For extra protein, add 1/2 cup cooked lentils to the mixture
Make smaller patties for appetizer portions
Can be baked at 400°F (200°C) for 20-25 minutes for a lower-fat option