-
Ingredients
- 3-4 red potatoes
- 3-4 collard green leaves
- 1 clove of garlic
- 1 tomato
- 1/2 cup of apple cider vinegar
- 1 tablespoon of olive oil
- Dash of salt
-
Approximate serving size
- 2-3 burgers
-
Machine use
- Food processor
- Dehydrator
-
Directions
- Shred the potatoes in the food processor using the shredding disc.
- Transfer to a bowl and pour apple cider vinegar. Mix to coat the potatoes.
- Let sit and marinate overnight or for 8-12 hours.
- Tear up and soak collard leaves in salt water overnight or for at least 4 hours.
- Strain potatoes and transfer back to bowl.
- Strain collard greens and massage down until tender.
- Add to bowl with potatoes.
- Add olive oil and salt.
- Cut up tomatoes into big chunks. Add to mixture.
- Add handful of pre-shredded onions.
- Cut up garlic. Add to mixture.
- Mix thoroughly.
- Form into patties and place on a teflex sheet in your dehydrator at 110 degrees for about 6-8 hours.
- Flip and dehydrate for another 1.
- The longer your dehydrate the crispier it gets. So adjust the time as you see necessary.
