Butternut Squash-Kale-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

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 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.

2. 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.

Serving Size: Makes 10 Patties

Number of Servings: 10

Recipe submitted by SparkPeople user SLACHETKA103145.