Chef Ellen

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BUFFALO CHICKPEA AND KALE PATTIES

This is such a delicious and well-rounded burger. The flavors are spot-on and you are avoiding ultra-processed ingredients. The addition of buffalo-flavored sauce complements this nutritious whole-food plant-based alternative.
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Ingredients
  

  • 1/4 Cup of ground flaxseed
  • 1/4 Cup of water
  • 1 Tablespoon avocado olive, or coconut oil
  • 1 onion chopped
  • 3 cups of baby kale
  • 1 Cup of shredded carrots I’ve also subbed zucchini
  • 1 Cup of crumbled and pressed tofu*
  • 1-15 ­oz can of chickpeas roughly mashed (white beans can be subbed)
  • 1 teaspoon roasted cumin
  • 1 teaspoon smoked paprika
  • 1 Tablespoon sweet paprika
  • 1 Tablespoon dried garlic and herbs or dried herbs of choice
  • 1/2 Cup fresh lime juice
  • 1/2 Cup Primal Kitchen buffalo sauce or alternative divided
  • 1/3 Cup chopped cilantro
  • Avocado olive, or coconut oil spray

Instructions
 

Method

  • Rinse and drain the chickpeas. Pour them into a large mixing bowl. Roughly mash with a potato masher or hands
  • In a large bowl add flaxseed and water. Set aside.
  • In a large skillet, add oil and onions, Sauce for several minutes on medium-high heat. Add kale, and shredded carrots, and sauté for 5 more minutes until wilted. Add in crumbled tofu and mashed chickpeas.
  • Add in spices and lime juice and cook down for several more minutes. Add 1/4 Cup buffalo sauce and stir all ingredients well to incorporate the sauce.
  • Add mixture to your bowl of flaxseed. After the mixture has cooled, mix well with your hands to combine all ingredients.
  • Line a baking sheet with parchment paper. Preheat oven to 350 degrees.
  • Form medium size patties (the size of your palm) and place them on a baking sheet. Brush the top with additional buffalo sauce.
  • Bake for 20 minutes, flip, and cook for an additional 20 minutes till browned.
  • *Pressing tofu is done to remove excess water. Remove the tofu and drain the water. Cut in half and place the blocks on a towel-lined bowl. Cover with the top of the towel. Place something heavy on top and let sit for 20 minutes.
  • Extras can be frozen when cooked and cooled. Just thaw, reheat, and serve.