Veggie burger with a bean and kale patty

Ingredients:

• 4 English muffins, knead the dough with whole grain flour
• 1 cup frozen kale, thawed and squeezed dry
• 400g (1 can) pinto beans, no salt added, drained and rinsed
• 1/3 cup finely diced Monterey Jack cheese with chili pepper
• 1/4 cup toasted without oil and salt peanuts, chop finely
• 5 tablespoons corn polenta
• 1 large egg white
• 2 large sweet potatoes, cut into 1cm thick slices (about 600g)
• 2.5 tbsp. vegetable oil
• 1.5 tsp curry powder
• 2 tablespoons mayonnaise
• Lettuce leaves, tomato slices, red onion rings for serving
• 1 cup low-fat yogurt, for serving
• 2 ripe peaches, pitted and cut into wedges, for serving

Preparation:

1. Combine the kale and beans in a medium bowl and mash until the beans are almost paste-like. Add the cheese, peanuts, 2 tablespoons polenta, 1/2 teaspoon salt, a pinch of pepper, and the egg white. Form into four patties, about 1 cm thick. Refrigerate for at least 20 minutes. (You can make the kale overnight in advance.)
2. Place the baking sheet on the bottom rack of the oven, which should be preheated to 220 degrees.
   
   Toss sweet potatoes with 1 tablespoon vegetable oil and curry powderPlace in a single layer on a preheated baking sheet and bake until tender and partially browned, about 20 minutes. Stir halfway through.
3. Heat the remaining 1.5 tablespoons of vegetable oil in a nonstick skillet over medium heat. Place the remaining 3 tablespoons of polenta in a bowl. Roll the veggie patties in it. Cook until golden brown, 3–4 minutes per side. Transfer the skillet to the oven and bake until the patties reach 165°F (74°C), about 5 minutes.
   
   Spread each cutlet with 1/2 tbsp mayonnaise.
4. Assemble burgers from English muffinsCut and toast the bun halves. Place the vegetarian bean and kale patties between them, adding lettuce, tomatoes, and onions if desired. Divide among 4 plates. sweet potato fries on the side. Divide the yogurt and peaches among four small sauceboats and serve.