Sun-dried tomato patty sandwiches

Name: Sun-dried tomato patty sandwiches
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 0.5 cup sun-dried tomatoes; 5 purple potatoes; 0.33 oz rosemary; 1 oz parsley; 1 onion; 0.5 cup canned white beans; 0.25 cup breadcrumbs; chili flakes; salt; pepper; baby spinach (for serving); Dijon mustard (for serving); whole-grain wheat bread (for serving)

Based on 1 ratings

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 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-6+

50 g	sun-dried tomatoes
5	purple potatoes
10 g	rosemary
30 g	parsley
1	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

How-To Videos

Utensils

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

Nutrition per serving

Cal
115

Protein
4 g

Fat
1 g

Carb
23 g

Step 1/4
- 5 purple potatoes
- 10 g rosemary
- 30 g parsley
- 1 onion
- 50 g sun-dried tomatoes
- 90 g 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
- 30 g 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
- 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
- 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!