Vegetarian

Butternut Squash-Kale-Bean Patties takes 20 minutes to prepare.

Butternut Squash-Kale-Bean Patties takes 20 minutes to cook.

Butternut Squash-Kale-Bean Patties makes 10 servings.

The ingredients for Butternut Squash-Kale-Bean Patties are:

4 tbsp. olive oil
1?cups shredded butternut squash
? 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
? tsp. granulated garlic
? tsp. chipoltle pepper powder
1 ? 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

Here is how you make Butternut Squash-Kale-Bean Patties:

1. 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 ? 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.2. Shape mixture into 10 round patties, about ?″ 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.Serving Size: Makes 10 PattiesNumber of Servings: 10Recipe submitted by SparkPeople user SLACHETKA103145.

The nutritional information for Butternut Squash-Kale-Bean Patties is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 139.6

• Total Fat: 6.9 g
• Cholesterol: 18.5 mg
• Sodium: 181.0 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 3.7 g
• Protein: 4.8 g

The dietary needs meet for Butternut Squash-Kale-Bean Patties is Gluten Free