Recipe: Gluten-Free Butternut Squash, Kale and White Bean Patties
From Celiacs in the House
Butternut Squash, Kale and Bean Patties
- 4 tbsp. olive oil
- 1½cups shredded butternut squash
- ¾ cup gluten-free bread crumbs (I save the heels of Rudi’s and Udi’s in the freezer, toast them and grind them up in my Vitamix)
- 3 tbsp. grated onion
- ½ tsp. granulated garlic
- ¼ tsp. chipoltle pepper powder
- 1 ½ cups kale, sliced into thin shreds
- 1 15-oz. can cannellini beans, drained, rinsed, and mashed
- 1 egg, lightly beaten (This will work without the egg. Patties will be looser, but will still hold shape.)
- Salt and black pepper, to taste
Heat 1 tbsp. olive oil in a 12″ skillet over medium heat; add shredded squash, kale, and onion and cook, stirring, until lightly browned, about 10 minutes.
Add ½ cup bread crumbs, garlic , chipotle, leave on heat and stir for 1 minute.
Transfer to a large bowl and stir in mashed beans, and egg.
Season with salt and pepper.
Shape mixture into 10 round patties, about ½″ thick. Coat patties in remaining bread crumbs.
Heat 3 tbsp. oil in a 12″ skillet over medium-high heat; add patties, and cook, turning once, until browned on both sides.
Serves 3-4 for lunch with a salad.
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