Now, for something different, how about green burgers? These are incredibly tasty and perfect to satisfy my ever-growing green cravings...
Kale Patties
Posted in
RawGuru's latest newsletter
2-3 cups dino or curly kale (chopped) (I didn't have kale so I used collard and spinach instead)
1/2 cup fresh herbs (parsley, dill, or cilantro)
1/2 clove fresh garlic
2 tbs. almond butter
3 tbs. almond powder (I used left-over pulp, from making almond milk)
1 fresh tomato
1/2 teaspoon Himalayan Crystal Salt
Place the almond butter and tomato in a food processor. Process until mixed. Add in the rest of the ingredients. Add more almond powder if it needs to be firmer. (I ended up using about 5 tbs total)
Taste the patty mixture and form into medium sized balls. Place these balls on a dehydrator sheet and press down on them to form a flat round with a fork. Dehydrate for 6-10 hrs at 110 degrees F. Place in fridge once finished.
Carmella's Notes:
I strongly recommend doubling the recipe, as it didn't yield much at all (about 1 cup or 4 patties). For a fantastic spread, just skip the dehydration altogether and enjoy on crackers or breads. Alternatively, you can also use it as filling for quiche (see recipe below.) Yummo!
Photos:
* Two different versions of burgers: Kale Patties (left) and 'Green Power Burgers' (right) made with a mixture of kale, collards and spinach.
* Served on top of Tomato-Herb Bread with avocado mayo. (Recipes posted on this board.)
Linear Mode
