Sun-Dried Tomato Patty

Sun-Dried Tomato Patty Recipe

The 2016 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest challenged teen chefs to “get the beef off their buns” by creating innovative veggie burger recipes. The New York City winner is Tyler Ramos, a senior at Tottenville High School in Staten Island. Her Sun-Dried Tomato Patty won for her colorful and flavorful pairing of flavors.

Serves 6

  • 1.5 pounds red potatoes (about 5 medium potatoes)
  • 1/3 cup rosemary sprigs
  • 1 cup parsley
  • 2 cloves garlic
  • 1 cup Vidalia onion
  • 1/2 cup sun-dried tomatoes
  • 1/2 cup white kidney beans
  • 1/4 cup breadcrumbs
  • salt and pepper
  • crushed red pepper (optional)

Wash and peel potatoes. Add to a pot and fill with cold water until just above potatoes. Add salt to taste. Bring to a boil, about 15 minutes.

In the meantime, rinse rosemary and parsley and roughly chop. Mince garlic. Chop onion into half-inch squares. Slice sun-dried tomatoes in strips. Drain liquid from kidney beans can.

Preheat oven to 375 degrees Fahrenheit. In a medium bowl, combine breadcrumbs and all items from step 2. Set aside.

Stick a fork through a potato piece. It’s done when the fork goes through without much force. If not ready, keep checking in 2 minute intervals. Using a potato masher, mash the potatoes. Mash until smooth with small lumps. Do NOT let them get too smooth.

In a food processor, add the potatoes and the contents of the medium bowl. Pulse until well incorporated. The mixture should be sticky. If too sticky, wet your hands before forming patties.

Line a baking sheet with parchment paper. Scoop 1/2 cup of mixture and shape it into any patty shape you want. Repeat until finished with mixture. (You should get 6 patties). Season with salt, pepper, and crushed red pepper.

Bake for 15 minutes, or until golden brown, on the top rack of your oven. Flip halfway through. Let cool on baking sheet for 5 minutes.

Serve as you wish.

* Serving Suggestion: Serve on toasted 7-grain bread topped with Dijon Mustard and leafy vegetables.

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Nutrition Information

Sun-Dried Tomato Patty

Servings per Recipe:

Amount per Serving

Calories:  157

Calories from Fat:  22

Total Fat:  3g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  106mg

Potassium:  828mg

Carbohydrates:  31g

Dietary Fiber:  6g

Protein:  5g

Sugars:  2g

Vitamin A:  21%

Vitamin C:  60%

Calcium:  9%

Iron:  18%

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