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1 cup peeled and grated Yukon Gold potato
Combine all ingredients in a large bowl.
Form 1/4 cup of the mixture into 3"-diameter patty. Place on a large baking sheet. Repeat with remaining mixture. Refrigerate for 1 hour.
In a large non stick skillet, heat a small amount of oil or oil spray over medium heat. Cook vegetable patties about 5 minutes per side, or until golden. If all the patties do not fit in the skillet, cook them in batches. Serve immediately.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1 cup peeled and grated sweet potato
1 cup grated carrot
1/2 cup finely chopped onion
1 cup finely chopped fresh kale, Swiss chard, arugula, or spinach
1/2 cup whole wheat flour
1 tablespoon minced fresh sage leaves
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh savory leaves
2 garlic cloves, minced
1 small fresh red or green chile pepper, seeded, minced
1 large egg, lightly beaten, or
1/4 cup egg substitute
1 teaspoon salt
1/4 teaspoon ground black pepper
Canola oil or
olive oil or
non stick oil spray