These little cakes are loaded with healthy fats from the hemp – a nutritious and versatile seed that also delivers plant based protein.  Add the power of sweet potato and a cast of characters including kale, onion and garlic, and you have a delicious burger alternative when meat isn’t on the menu.




1 cup Manitoba Harvest hemp seeds

1 1/2 cooked quinoa

2 Tbsp ground flax + 6 Tbsp water (to make a flax egg replacer)

1 cup kale, trimmed and chopped fine

1/2 cup nut meal of your choice

1 cup grated sweet potato

1/2 cup oil-packed sun-dried tomatoes, chopped very fine

1/4 cup raw unsalted sunflower seeds

1 cup fresh parsley, chopped fine

1 purple onion, grated

3 cloves garlic, minced

1 Tbsp cashew butter

1 1/2 tsp crumbled, dried, oregano

2 Tbsp hoisin sauce

1 tsp USS (unrefined sea salt)

4 Tbsp spelt flour




Preheat oven to 400 degrees F.

Prepare baking sheet by lining with parchment paper.


Mix ground flax seed with 6 Tbsp water and let sit in large mixing bowl until thickened.

Place all other ingredients in same bowl.

Using clean, bare hands, mix until all ingredients are well combined.

Using a 1/2 cup measuring cup, scoop out mixture and form into patties.

Place on prepared baking sheet.

Place in hot oven and bake for about 15 minutes.  Flip and bake for another 10 minutes until patties are golden brown and firm.

These can  be eaten immediately or stored in the fridge or freezer.


Yield: Makes 8 large patties