Here’s another easy to make plant-based, vegan recipe that packs a lot of nutrition for growing toddlers & everyone else in the family–Sweet Potato Kale Bean Patties! Serve these as finger foods alongside cut up bits of fruits and vegetables, or dress these patties up by cutting pieces of bread into quarters and sandwiching the patties to make little sandwiches! Adding sweet potato into the recipe gives the patties a nice moistness. This recipe will be oil-free if you decide to bake the patties instead of pan frying them on the stove. Once again, these patties freeze and thaw relatively well, so get out the ingredients below and make them for your next meal!
- 1 small sweet potato
- 10 ounces cooked black beans [300 g] (or a 15 ounce can of black beans, rinsed and drained well)
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1/2 cup chopped fresh kale (or spinach)
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 2 garlic cloves chopped (or 1 tsp garlic powder)
- 2 tablespoons diced onion
- 1/3 cup breadcrumbs [37 g] (plus additional breadcrumbs for coating)
- 1/4 - 1/2 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil (if needed for pan-frying)
If planning to bake these patties, preheat the oven to 375 degrees F (190 degrees C).
Make the flax egg: simply mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water in a container. Let sit for 5-10 minutes then whisk it quickly for 2-3 minutes before using.
Wash and scrub the skin of a small sweet potato thoroughly, then pierce the sweet potato with a fork a few times. Cook it in the microwave in a covered dish for 3 minutes. Let it cool, before peeling off the skin and cutting the sweet potato into rough chunks. Put this into the food processor.
Add into the food processor bowl the black beans, chopped kale, flax egg, paprika, oregano, fresh minced garlic or garlic powder, diced onions and black pepper. Pulse a few times, stopping to scrap down the sides of the food processor, until the mixture thickens and can be molded. Don't worry if the mixture is looking a little dry - it will still mold together nicely.
Empty out the food processor contents into a large mixing bowl. Add breadcrumbs and combine together. Taste the mixture and add salt if desired.
Using your hands hands, form the bean, kale and sweet potato mixture into round flat patties. Dust both sides lightly with bread crumbs.
Heat the olive oil in a heavy, well-seasoned skillet over medium heat. When the oil is hot, add the patties and cook on the first side for 5 minutes. Turn over carefully and cook 3-4 minutes longer, until browned.
Form the mixture into 10 patties then lightly coat the patties on both sides with bread crumbs, before placing them on a baking sheet.
Bake the patties in the oven for 12-15 minutes on each side (flipping over once). Remove from the oven and let sit on the baking sheet for about 10 minutes before enjoying.
Choose unsalted or low sodium canned black beans if you can, or cook up your own black beans to use in this recipe! If you are using home cooked black beans, the amount needed would be about 10 ounces (or 300 grams) in weight. Salt may not need to be added if the canned beans used already have salt as an ingredient.
If you are planning to serve this to a child under 1 year of age, make some mini patties first before adding salt to the rest of the mixture. Letting the patties sit out to cool down after baking also helps the patties to harden. Want a gluten-free version? Use cornmeal instead of the bread crumbs in the black bean mixture and also for coating. However, check the cornmeal product you purchase to ensure that it is indeed gluten-free, as some come mixed with regular flour. Adjust the size of the patties for adults and children in the family if desired. Enjoy!