“I have watched my mom and grandma make all sorts of delicious food in the kitchen with an Indian twist since I was born,” says Shreya. “I have been helping them cook since I was three. I love to mix, measure, chop, and even clean up afterwards. My grandma and I came up with this recipe together because we both love sandwiches. We make this recipe often to take to school for lunch or even on picnics with friends.” - Shreya Patel, Age 9, Illinois 

Makes 4 Servings

Ingredients:

• 1 cup cooked garbanzo beans
• ½ cup cooked quinoa
• ¼ cup chopped kale
• ¼ cup peeled and chopped onion
• 1 small boiled potato
• ½ teaspoon garam masala
• ½ teaspoon ground cumin
• ¼ teaspoon peeled and grated fresh ginger
• 1 garlic clove, peeled and minced
• ¼ teaspoon grated serrano chile pepper
• ¼ cup panko breadcrumbs
• Salt and pepper to taste
• 2 tablespoons olive oil
• ½ cup Greek yogurt
• ¼ cup grated cucumber
• 4 whole-wheat buns
• Sliced tomatoes
• Baby spinach leaves

Preparation:

1. Coarsely chop the garbanzo beans in a food processor or by hand. In a large bowl, combine the chopped garbanzo beans with the quinoa, kale, onion, potato, garam masala, cumin, ginger, garlic, serrano chile pepper, and breadcrumbs. Season to taste with salt and pepper. Stir the mixture thoroughly and form into 4 round patties
2. In a large sauté pan, heat the olive oil over medium heat. Add the patties and cook, flipping once, 5 minutes per side, or until brown and crispy.
3. Meanwhile, in a small bowl, combine the yogurt and cucumber. Season to taste with salt and pepper.
4. To assemble the sandwiches, place the patties on the whole-wheat buns, and top with the raita, tomato, and spinach leaves.

379 calories; 11g fat; 58g carbohydrates; 15g protein

Learn more:

• Check out highlights from the each Kids’ “State Dinner”
• View the 2015 Healthy Lunchtime Challenge & Kids’ “State Dinner” Cookbook