Kale, Mushroom & Sausage Patties (Edit recipe)

These Kale, Mushroom & Sausage Patties are incredibly easy to make and come together very quickly. They are a great option when you have some ground meat or store-bought sausage and some veggies that need using up. They are Whole30 compatible, Paleo and Gluten-free. I love making a big batch of them and then adding them to my breakfast plate topped with some guacamole, using them in a Portobello Mushroom burger or in lettuce wraps.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	530
Fat:	46 g
Carbohydrates:	9 g
Protein:	21 g
Cholesterol:	80 g
Sodium:	717 mg
Fiber:	4 g
Sugars:	1 g
Calculated per serving.

by Date Thy Plate

Serves: 4

Ingredients

1 lb Ground Pork
0.25 cup Extra Virgin Olive Oil, to cook
1 whole Onion, finely chopped
3 cloves Garlic, finely chopped
2 cups Kale, chopped
1 cup Baby Bella Mushrooms, chopped
1 tsp Ground Cumin
0.5 tsp ground Coriander, optional
0.5 tsp Paprika
1 tsp Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a clean bowl, add ground pork (chicken or turkey, whichever you are using).
Finely chop onions, garlic and mushrooms. Roughly chop the kale. It
In a pan, heat oil. Add onions, garlic and cook until the onions turn translucent.
Then add mushrooms and kale. Sauté until the kale is wilted and mushrooms are cooked.
Add the cooked veggies to the ground pork.
Add all the spices. If using store-bought Hot Italian sausage, skip the spices.
Give it a good mix. Divide into small balls and shape them into patties.
Pan fry the patties in oil until cooked through.
Enjoy them topped with Guacamole, in a lettuce wrap or as a burger patty inside a Portobello Mushroom burger.

Notes

1. Instead of ground pork, you can also use ground chicken or turkey. If you are able to get your hands on Whole30 compatible Hot/ Mild Italian sausage, remove and discard the casing and use the ground meat. 2. Instead of Kale, you can also use sautéed spinach or other greens of your choice. 3. It is important that the veggies are finely chopped and are sautéed in order to draw out the moisture, so don't skip that step. 4. You can also shape these into meatballs, toss it in a Marinara sauce and serve over Zucchini noodles.