To further my STUFFED COLLARDS recipe, here is a recipe that was born after I ended up with left over stuffing.
While giving it the taste test, I realized it was really good, just on its own, and had to stop myself from eating it all! Which then led me to believe It would make a great side dish as well! So, on I went getting inspired, and looking at this beautiful concoction, I thought, why not? Why not throw some eggs, a little flour and before I knew it, I had created a “Meat and Veggie Patty! How exciting! My salivary glands were liking this one, oh ya!
So I crossed my fingers, and “TA DAAAA!” IT’S ALIVE!!! and super tasty too!
I’ve also tried a vegetarian version as well, using cooked Mung Beans and I think pan-fried Mushrooms would be yummy too!
1/2 to 1 lb lean ground meat (depending on how meaty)
2 cups (after cooked) Mushrooms, chopped and pan-fried
1 – 1 1/2 cups (after cooked) Mung Beans
1 1/2 cups Butternut squash, shredded
1 cup Kale, shredded
1/2 med onion finely chopped
4 tbsp Quinoa or Coconut flour
parmesan cheese or goat cheese,
1 hand full Parsley, finely chopped
2-3 med organic eggs (depending on consistency)
Shred Butternut Squash, Kale and Parsley and put in a large bowl, add the cooled meat or veg and mix together
Add Flour, Spices and Eggs, one at a time, and mix together
Check consistency and add enough egg to make the mixture gooey and so it holds together enough
Add the Goat Cheese or Parmesan (to taste) and mix well
It will be too soft to form in your hands so spoon out into pan and flatten into half-inch or so patties
Brown on both sides (few min) on med heat in a little Olive Oil
1-1/2 cups goat or Greek plain yogurt
1/3 cup thinly sliced green onions
1 tbsp lemon juice
1 small garlic clove, mashed
Sea salt to taste