Quinoa And Kale Patties
Quinoa And Kale Patties
These vegetarian patties are great option for a healthy appetizer or even a Meatless monday dinner. Cut them in half and serve with simple spreads like guacamole, salsa, or olive tapenade!
Servings
4
Ingredients
- 1 cup dried quinoa, rinsed
- 2 cup water
- 4 eggs, whisked
- 3 green onions, thinly sliced
- 1 cup steamed kale, chopped
- 1 cup breadcrumbs
- 1/3 cup parmigiano-reggiano cheese
- 1 tablespoon fresh cilantro leaves
- 1 tablespoon fresh parsley leaves
- ½ teaspoon sea salt
- 1 teaspoon olive oil
- optional toppings: spreads, avocado, lemon juice, salsa verde
Directions
- In a medium saucepan, combine the quinoa with the water, and soak for 15 minutes.
- Place the lid on the pan, bring the water to a boil, and then reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let cool to room temperature.
- In a large bowl, mix together the cooked quinoa with the eggs, green onions, kale, breadcrumbs, cheese, cilantro, parsley, and salt. Let everything sit for a few minutes to absorb any liquid. The batter should be moist, but not runny. Form patties with your hands and reserve until ready to cook.
- In a large skillet, heat the olive oil over medium-low heat. Place up to 6 patties in the skillet at time. Cover the pan and let the patties cook until the bottoms are brown, 7 to 10 minutes. Flip and cook until the other side is nice and brown, 7 to 10 minutes. Let the patties rest on a cooling rack set over a sheet tray. To keep warm, place in a warm oven while you cook the next batch.