Veggie Pattie-Ball Salad.

By Friday, April 8, 2016

On a recent trip to the city, our sister-in-law recommended we try Kupfert & Kim. It was delicious. We went back a second time a few weeks later, and again left happy but feeling like we definitely had to pick up our salad game. We eat salad quite a bit and it is easy to fall into a parttern of tossing some cold veggies on lettuce and calling it a day. Not any more.

Today’s salad is all about mixing flavours and textures; I also wanted to take another go at making veggie patties. I’ve made them in the past and felt I was eating out of a bird feeder-not what I was going for.

I found this recipe on Pinch of Yum and was really pleased. I call them pattie-balls because I decided that six patties was enough, and made balls with the remaining mixture. I know, so creative. They have a subtle curry flavour which I loved. If you are not a curry lover, you could easily season them with herbs to change the flavour profile.

Leigh & Meg Veggie burgers Leigh & Meg veggie patties

Dressing plays a major role in elevating your salad. One is simply not enough. I made two different ones:  lemon tahini and  horseradish chimichurri. I’m imaging the chimichurri on a steak sandwich, it has amazing flavour.

The easiest part is putting the salad together, you really can’t make a mistake.

Veggie pattie ball salad.

Rating: 51

Cook Time: 30 minutes


  • Romaine lettuce
  • Iceberg lettuce
  • Spinach. A handful of each.
  • 1/4 Cup shredded heirloom carrots
  • 1/2 roasted sweet potato
  • 2-3 veggie balls
  • 1/2 cup roasted cauliflower
  • Red pepper
  • Pickled turnip
  • Onion (your choice)


  1. Preheat oven to 400F. Chop cauliflower into bite size pieces. Cube sweet potatoes into bite size pieces. Toss in a bowl with olive oil and salt and pepper. Place on baking sheet and cook for 20 minutes or until tender.
  2. Add lettuce and spinach to a salad bowl, add carrot, sliced onion red pepper, pickled turnip and veggie balls. Place warm roasted veggies on top. Dizzle with the lemon tahnini dressing. Place a dollop of the horseradish chimichurri on top of the salad.


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