These stuffed patties start with two kinds of potatoes. I mash sweet potatoes and russets together for a soft, slightly sweet dough, then wrap it around soy crumbles browned with onion. What I love about using lentil and almond flour here is that even the potato layer brings plant protein and fiber to the meal. The soy filling adds more protein, and the sweet potatoes give the patties their orange color and beta-carotene. They reheat well, too, which makes them an amazingly filling and savory lunch to make ahead for our RV travel days. I can do the shaping and stuffing at home, pack the uncooked patties in the RV fridge, and warm them in a skillet when the six of us stop for lunch. Success every time :)