Sun-dried tomato patty sandwiches

Name: Sun-dried tomato patty sandwiches
Prep time: 1800 s
Cook time: 900 s
Total time: 2700 s
Yield: 6 Servings
Ingredients: 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)

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“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
large bowl
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 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

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 g breadcrumbs

oven
large bowl
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.