Kale and quinoa patties Recipe
Ready to eat: 45 min
Nia Bennett | Aug, 28 2018
These crunchy kale and quinoa patties are a fantastic way to add something healthy to your diet. So today I am going to show you how to make a really healthy meal with absolutely fresh and crunchy ingredients that will star as a regular food in your weekday dinner.
This is yet another easy meal that can be cooked in under twenty minutes. My favourite part about this recipe is this is a great way to include some greens into your daily diet and don’t forget this is incredibly tasty and punched with flavours.
You can add this to your burger, eat it on it’s own or toss it into a hearty salad. This kale and quinoa recipe is vegetarian but if you are vegan, then I am also giving you a vegan variation which is mentioned in the ingredients and step by step instruction.
Kale and quinoa patties are easy to make. They are incredibly handy recipe that can be prepared in advance and can be used for lunch with some salad or just on their own.
When I am peckish I throw them into wholemeal bap to make delicious burgers. They are great with creamy hummus and some fried mushrooms. Yummy!
- 1 cup cooked quinoa
- 2 large eggs (skip this if you are vegan instead you can bind it with 1 tablespoon cornstarch)
- 1/2 cup grated parmesan cheese
- 8 spring onions/scallions chopped
- 1/2 tsp cayenne pepper / use smoked paprika if you don’t want it to be spicy
- 2 tbsp olive oil, plus more for frying
- 2 cloves minced garlic
- 500 gm chopped kale
- 3/4 cup breadcrumbs ( you can also use gluten-free breadcrumbs if you prefer it to be gluten free)
- Handful of basil leaves
- Salt to taste
Prep: 15 min > Cook: 30 min > Ready to eat: 45 min
- Rinse the quinoa under cold running water to remove its bitter flavour and then boil it in water. For one cup quinoa use 1.5 cups warm water. Boil it on medium flame for ten to fifteen minutes or until all the water is completely absorbed. Now allow the quinoa to cool.
- Now heat a nonstick pan with olive oil and to this add chopped garlic, let it cook for 30 seconds and to this add chopped spring onions or scallions and basil. Once they’re lightly cooked add the chopped kale and let it soften for a minute.
- Once the mixture has completely cooled transfer the pan fried mixture above into a bowl. To this add quinoa, eggs, followed by parmesan, cayenne pepper and salt as per preference. Gently mix this using your hands or a spatula.
- The next step is completely optional but if you have more time let the mixture cool in a refrigerator for an hour but if you don’t have time then this mixture can be used straight away to form into patties.
- You can either bake and drizzle this with oil for 15 minutes on each side at 180 degrees or pan fry till both sides are golden brown. While pan frying on a medium flame it will take about 10 minutes on each side.