Veggie Patties

 

4

cups shredded kale or Swiss chard

3

cups shredded, peeled red potatoes (6 to 7 small)

1

cup shredded carrot

2

large onions, thinly sliced (2 1/2 cups)

1

tablespoon finely chopped fresh parsley

1

tablespoon chopped fresh mint leaves

2

eggs

1

cup plain yogurt

1/2

cup Gold Medal® all-purpose flour

1

teaspoon baking powder

1/2

teaspoon salt

1/8

teaspoon pepper

3

tablespoons olive oil

• 1 In large bowl, combine all vegetables and herbs. In medium bowl, beat eggs slightly. Add 1/2 cup of the yogurt, the flour, baking powder, salt and pepper; mix well. Gently stir egg mixture into vegetables.
• 2 In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. For each patty, spoon about 1/3 cup vegetable mixture into oil in skillet. Flatten with the back of spatula.
• 3 Cook patties 4 to 6 minutes, turning once, until golden brown and thoroughly cooked. Remove from skillet and cover to keep warm while cooking remaining patties. Add remaining 2 tablespoons oil as needed to prevent sticking.
• 4 Serve patties with remaining 1/2 cup yogurt.