Oh My Potluck!

Good recipes to share with friends.

Chip off the Otle Block Patties (With Yams, Quinoa and Kale – Vegan)


I love taking patties to potlucks and couldn’t wait to post a solid recipe like this on the blog.

I was a bit worried about being able to make a patty that would hold together without eggs. Well, yams have a lot of natural stick that allow everything about this party-in-your-mouth come together like magic. These little cakes of goodness are great all on their own but you can throw them on a bun or enjoy them with a favourite dipping sauce, like guacamole. Let me know what you do with them, be bold!


It is so incredibly green right now in Calgary. I don’t know if I’d call spring my favourite season, but when all the trees and flowers start to blossom and bloom it sure feels magical.

I’ve found that taking a walk in the park at 8pm is ideal for catching the sun filtering through all the trees, casting long shadows on the paths. People are just wrapping up their picnics, folding their blankets and starting a game of frisbee. The geese are slightly more relaxed than usual, taking their babies out for their first swims.


There used to be a beaver in the park that I frequent. It seems to have gone missing. I haven’t seen it in months and its little lodge keeps getting deeper in the water of the lagoon. This makes me kind of sad because that beaver is really damn cute. A few months ago, I caught it on the edge of the ice drinking water from the river with its tiny little beaver paws. Adorable.


Since I don’t know of any music videos starring beavers, I’ll share a video by a Brooklyn Trio called Fan-Tan. They just released a record called A Strange Game. In this video, they appear to be making a non-edible contraption in the kitchen, so it sort of relates to food in that way, I guess. This song, “Window”, just makes me want to lie back, gaze at the clouds and dream.

Chip off the Old Block Patties (With Yams, Quinoa and Kale)

Makes about 12.

  • 1/3 cup quinoa
  • 1 pound yams (about 2 medium yams), peeled and chopped
  • 2 to 4 leaves of kale, chopped (about 1 cup once cooked)
  • 1/3 cup red onion, diced (about 1/4 of a medium onion)
  • 5 canned chipotle peppers * (a 7 ounce or 198 gram can will give you a bit more than you need), coarsely chopped
  • 1/3 cup vegan bread crumbs (most are but check ingredients)
  • 3 cloves garlic
  • 2 tablespoons fresh parsley, minced
  • 1/4 teaspoon pepper, or to taste
  • 1/8 teaspoon salt, or to taste
  • 2 tablespoon olive oil, more as needed

* a jar of sun dried tomatoes in olive oil is a nice replacement if you want to lessen the spice.

  1. In a small saucepan bring 2/3 cups water and quinoa to a boil. Lower heat, cover and simmer for 10 minutes. Turn heat off and leave covered on burner for 5 minutes. Set aside to cool.
  2. Bring 2 1/2 cups of water to a boil. Boil yams for 10 to 15 minutes until they are soft. Drain, mash in a large bowl and set aside.
  3. Rinse kale and steam in a pan until bright green, about 3 minutes. Add more water as needed.
  4. Add the quinoa, kale, onion, chipotle peppers, bread crumbs, garlic, parsley, salt and pepper to the mashed yams. Stir to combine.
  5. Heat olive oil in a saucepan. Form patties from about 1/4 cup of mixture. Place in heated saucepan and cook until the patty starts to brown, flip and repeat for the other side. Cook the other patties in this way adding more olive oil as needed. Place cooked patties on paper towel to soak up excess oil.
  6. Use wax paper or parchment paper to separate patties for storing in an airtight container and bringing to the potluck. Re-heat in an oven, if necessary.

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This entry was posted on June 12, 2013 by in Main Dish, Vegan, Vegetarian and tagged , , , , , , .

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