• 1/2 Tbsp Coconut or Olive oil
  • 1 Onion, diced
  • 2 Cloves of garlic, minced
  • 1/4 tsp Chili flakes (optional)
  • 2 tsp Mild curry powder
  • 1/2 tsp Salt
  • 1/2 C Coarsely grated carrot,
  • 1 C Kale, chopped
  • 1/2 C Mashed sweet potato
  • 1 C Cooked Kidney beans
  • 1-1/2 C Cooked quinoa
  • 1 Tbsp Lemon juice
  • 2 Tbsp Chickpea flour


  1. Preheat oven to 190C/375F and line a baking sheet with parchment paper.
  2. In a large bowl, mash kidney beans with a strong fork or potato masher (you could pulse in a food processor too but make sure not to over-process). You want some chunks for texture. Add sweet potato and mix well. Set aside.
  3. Warm oil in a pan over medium heat. Add onions and cook for 3-4 minutes until softened. Add garlic, spices and salt and continue to cook for another minute so that the spices toast and become fragrant.
  4. Add kale and carrots and cook for a further 2-4 minutes until greens are wilted. Stir in lemon juice.
  5. Add the vegetable mixture to the bowl along with the cooked quinoa and mix well. Stir through chickpea flour.
  6. Shape into patties with damp hands to stop them sticking. Mine were about 1/3 C each. If you make them larger or smaller adjust cooking time accordingly.
  7. Bake patties for 25-30 minutes, flipping halfway.
  8. Serve hot with marinara sauce.