Kale & Quinoa Patties

Kale & Quinoa Patties

I found a version of this recipe on Pinterest + couldn’t wait to try it as I love quinoa + kale but had never tried them together in a recipe. I made these for dinner the other night and all I have to say is WOW!! They were so unbelievably good that I am now mad at myself for not making them sooner. My husband really enjoyed them too which is always a plus, I know this is going to be added into our dinner recipe rotation for sure this summer!  To make things even easier, I pre-made the quinoa before we went to the gym and then once we got home it was super easy to get dinner on the table which I loved. This is a healthy recipe but loaded with flavors… nuttiness from the quinoa and parmesan cheese, crispness from the spring onions and kale, and a rich buttery flavor from the avocado on top. I can’t wait to make these again we’ve made these a few times now and I also think they’d be fun to make as smaller patties for an appetizer (keep them in mind for the fourth of July!). 

Rinse 1 cup quinoa and then combine it in a medium saucepan with two cups water. Let it soak for about 15 minutes, bring it to a boil then reduce to a simmer and put the top on the pan. Simmer for 20 minutes, remove the lid, fluff with a fork and let come to room temp (1). Steam 5-6 kale leaves for about 30 seconds, just to soften a little (2) then chop into small pieces. In a large bowl combine the cooked quinoa, the kale pieces, 4 beaten eggs, 1/2 cup fat free parmesan cheese, 1 small white onion that’s been diced (or use scallions if you want a milder flavor), 3 cloves minced garlic, 1 tsp cumin, 1 tsp salt, 1/4 cup chopped parsley or cilantro, the zest from 1/2 a lemon and 1 cup panko breadcrumbs (3) and use your hands to combine well (4). Heat 3 tbsp safflower or vegetable oil over medium heat in a high sided skillet. While that’s heating up, form your patties… I used an ice cream scoop for uniformity and it makes exactly 12 patties. Cook six patties at a time, so as not to crowd the pan (5). Cook on each side for about 5 minutes until golden brown (6) and then put those six in an oven on a cooling rack on a baking sheet then turn the oven to 200 degrees to keep hot while you make the next six patties. Dump out any remaining oil from the first batch and re-heat 3 more tbsp before making the second batch. Serve the patties topped with avocado slices, sea salt, cilantro or parsley leaves, a squeeze of lemon juice and a drizzle of olive oil. 

Kale and Quinoa Patties

Adapted from Yummy Supper’s recipe (found HERE).

If you like this recipe, make sure you check out THIS post with three other kinds of veggie “burger” recipes!

Kale and Quinoa Patties

Makes 12 Patties

1 cup quinoa

5-6 large kale leaves

4 large eggs, beaten

1/2 cup fat free grated parmesan cheese

small white onion (or about 3 spring onions for milder taste), diced

3 cloves garlic

1 tsp salt

1 tsp cumin

1/4 cup chopped cilantro or parsley (plus more for serving)

1/2 lemon (both the zest and juice)

1 cup panko breadcrumbs

6 tbsp safflower or vegetable oil (divided, plus more for serving)

avocado

Rinse quinoa and then combine it in a medium saucepan with two cups water. Let it soak for about 15 minutes, bring it to a boil then reduce to a simmer and put the top on the pan. Simmer for 20 minutes, remove the lid, fluff with a fork and let come to room temp. Steam kale leaves for about 30 seconds, just to soften a little then chop into small pieces. In a large bowl combine the cooked quinoa, the kale pieces, eggs, parmesan cheese, onion, garlic, salt, cumin, cilantro or parsley, the zest from 1/2 a lemon and the panko.  Use your hands to combine well. Heat 3 tbsp of the oil over medium heat in a high sided skillet. While that’s heating up, form your patties… I use an ice cream scoop for uniformity and it makes exactly 12 patties. Cook six patties at a time, so as not to crowd the pan. Cook on each side for about 5 minutes until golden brown and then put those six in an oven on a cooling rack on a baking sheet then turn the oven to 200 degrees to keep hot while you make the next six patties. Dump out any remaining oil from the first batch and re-heat 3 more tbsp before making the second batch. Serve the patties topped with avocado slices, sea salt, cilantro or parsley leaves, a squeeze of lemon juice and a drizzle of olive oil