Ingredients
4
cups shredded kale or Swiss chard
3
cups shredded, peeled red potatoes (6 to 7 small)
1
cup shredded carrot
2
large onions, thinly sliced (2 1/2 cups)
1
tablespoon finely chopped fresh parsley
1
tablespoon chopped fresh mint leaves
2
eggs
1
cup plain yogurt
1/2
cup Gold Medal™ all-purpose flour
1
teaspoon baking powder
1/2
teaspoon salt
1/8
teaspoon pepper
3
tablespoons olive oil
Preparation
In large bowl, combine all vegetables and herbs. In medium bowl, beat eggs slightly. Add 1/2 cup of the yogurt, the flour, baking powder, salt and pepper; mix well. Gently stir egg mixture into vegetables.
In 12-inch skillet, heat 1 tablespoon of the oil over medium heat. For each patty, spoon about 1/3 cup vegetable mixture into oil in skillet. Flatten with the back of spatula.
Cook patties 4 to 6 minutes, turning once, until golden brown and thoroughly cooked. Remove from skillet and cover to keep warm while cooking remaining patties. Add remaining 2 tablespoons oil as needed to prevent sticking.
Serve patties with remaining 1/2 cup yogurt.
