Butternut Squash-Kale-Bean Patties

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Nutritional Info
  • 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

View full nutritional breakdown of Butternut Squash-Kale-Bean Patties calories by ingredient
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Borrowed Borrowed
Number of Servings: 10


    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.

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