Recipe: Vegetable Patties (using sweet potato, carrots, greens and herbs)

VEGETABLE PATTIES

"Once rare, veggie burgers are now almost ubiquitous. Although most of the commercial ones are grain-based, this homemade version features instead fresh vegetable high in beta-carotene and other nutrients. The herbs chosen gild the lily with their rich, satisfying flavor."

1 cup peeled and grated Yukon Gold potato
1 cup peeled and grated sweet potato
1 cup grated carrot
1/2 cup finely chopped onion
1 cup finely chopped fresh kale, Swiss chard, arugula, or spinach
1/2 cup whole wheat flour
1 tablespoon minced fresh sage leaves
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh savory leaves
2 garlic cloves, minced
1 small fresh red or green chile pepper, seeded, and minced
1 large egg, lightly beaten (or 1/4 cup egg substitute)
1 teaspoon salt
1/4 teaspoon ground black pepper
Canola or olive oil or non stick oil spray

Combine all ingredients in a large bowl. Form 1/4 cup of the mixture into 3-inch-diameter patty. Place on a large baking sheet. Repeat with remaining mixture. Refrigerate for 1 hour.

WHEN READY TO COOK:
In a large non stick skillet, heat a small amount of oil or oil spray over medium heat. Cook vegetable patties about 5 minutes per side, or until golden. If all the patties do not fit in the skillet, cook them in batches. Serve immediately.

Makes 6 servings (12 patties)
Source: The Herbal Palate Cookbook by Maggie Oster and Sal Gilbertie