Sun-dried tomato patty sandwiches

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tnr.bpa

tnr.bpa

“I created this recipe to help people get into the “Meatless Monday” movement. As a vegetarian, I understand the need for a decrease of meat in a person’s diet. Going one day per week without eating meat has its benefit for both Earth and you. By going meatless for just one day per week, you are saving over a thousand gallons of water, enough grains to feed about 90 people, and an animal. This sun-dried tomato patty takes the major flavors of Italy and combines them with a meatless protein base of potatoes and beans for a healthy lunch or dinner sandwich that anyone can enjoy.”

Difficulty

Easy 👌
30
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
50 g sun-dried tomatoes
purple potatoes
10 g rosemary
30 g parsley
onion
90 g canned white beans
30 g breadcrumbs
chili flakes
salt
pepper
baby spinach (for serving)
Dijon mustard (for serving)
whole-grain wheat bread (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot
  • sieve
  • oven
  • bowl (large)
  • potato masher
  • baking sheet
  • parchment paper
  • food processor
  • spatula

Nutrition per serving

Cal
115
Protein
4g
Fat
1g
Carb
23g

Step 1/4

Wash potatoes and cut into bite-sized pieces. Add to a pot, add salt, and cover with water. Bring to a boil, lower heat, and leave to simmer for approx. 15 min. In the meantime, roughly chop rosemary and parsley, dice onion, and slice sun-dried tomatoes into strips. Drain beans.
  • 5 purple potatoes
  • 10 rosemary
  • 30 parsley
  • 1 onion
  • 50 sun-dried tomatoes
  • 90 canned white beans
  • salt
  • cutting board
  • knife
  • pot
  • sieve

Wash potatoes and cut into bite-sized pieces. Add to a pot, add salt, and cover with water. Bring to a boil, lower heat, and leave to simmer for approx. 15 min. In the meantime, roughly chop rosemary and parsley, dice onion, and slice sun-dried tomatoes into strips. Drain beans.

Step 2/4

Preheat oven to 190°C/275°F. Add breadcrumbs, rosemary, parsley, onion, sun-dried tomatoes, and drained beans to a bowl and mix to combine. Set aside. Once potatoes have cooked, mash with a potato masher until mostly smooth with some small lumps.
  • 30 breadcrumbs
  • oven
  • bowl (large)
  • potato masher

Preheat oven to 190°C/275°F. Add breadcrumbs, rosemary, parsley, onion, sun-dried tomatoes, and drained beans to a bowl and mix to combine. Set aside. Once potatoes have cooked, mash with a potato masher until mostly smooth with some small lumps.

Step 3/4

Line a baking sheet with parchment paper. Add mashed potatoes and breadcrumb mixture to a food processor and process until well incorporated. Mixture should be sticky. Form mixture into 6 patties using your hands and add to prepared baking sheet. Season each patty with red pepper flakes, salt, and pepper. Transfer to preheated oven and bake at 190°C/275°F for approx. 15 min., flipping halfway through. Remove from oven and let cool for approx. 5 min.
  • chili flakes
  • salt
  • pepper
  • baking sheet
  • parchment paper
  • food processor
  • spatula

Line a baking sheet with parchment paper. Add mashed potatoes and breadcrumb mixture to a food processor and process until well incorporated. Mixture should be sticky. Form mixture into 6 patties using your hands and add to prepared baking sheet. Season each patty with red pepper flakes, salt, and pepper. Transfer to preheated oven and bake at 190°C/275°F for approx. 15 min., flipping halfway through. Remove from oven and let cool for approx. 5 min.

Step 4/4

Serve as a sandwich with some leafy greens and Dijon mustard on whole grain wheat bread. Enjoy!
  • baby spinach (for serving)
  • Dijon mustard (for serving)
  • whole-grain wheat bread (for serving)

Serve as a sandwich with some leafy greens and Dijon mustard on whole grain wheat bread. Enjoy!