Mean Green Veggie Patties
I really like recipes that I can make in a single pot, kind of like this one. Less steps involved, and less clean up.
First and foremost, I've highjacked this recipe from my best and oldest, friend, Alexandra Goodman, Registered Holistic Nutritionist and Owner and Operator of Whistler Christmas Dream.
She originally made these for me at her place and I devoured them. I've modified it slightly by replacing buckwheat flour with her original recipe, which called for quinoa flour, but you could use either.
These mean green guys are a good way to use up any excess leafy greens you've got loafing around in your fridge, that are either fresh or just about to get wilt-y.
Head of Kale
Other leafy green options to add: spinach, beet and radish greens
Cupped handful of almonds
3-4 cloves of garlic
1/3 cup of buckwheat or quinoa flour
3 Tbsp Nutritional Yeast
1. Place all ingredients in food processor. Blend on high until ingredients are ground into tiny pieces. It should look like a gritty green mixture.
2. Heat frying pan with coconut oil, form small patties with your hands and lightly fry the patties until browed on one side, then flip. (Make sure patties are small enough to easily flip with a spatula).
3. Let cool and enjoy, or keep refrigerated for breakfast, lunch or dinner. They are tasty with eggs in the morning or even as a dinner side with salmon or chicken.
Note: You can also keep the gritty green mixture in your fridge until you're ready to eat a patty fresh.
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Nikki Johnston Beaudoin is an outdoorsy Mountain Mermaid, and the Founder of Sea to Sky Fitness.