Kale and Quinoa Patties

Great as an appetizer or even as a light and healthy snack, this recipe calls for the use of Kale and Quinoa, a combination of power foods. Kale is definitely one of the healthiest and most nutritious green. It is loaded with powerful medicinal properties. It has a refreshing crunch and unique flavor. Quinoa is a good source of protein and a good substitute for rice, wheat and other starchy grain produces. With twice the protein content of rice or barley, quinoa is also a very good source of calcium, magnesium and manganese. This recipe will cook up delicate yet flavorful meat-free patties.

Prep Time: 25min
Cook Time: 15min

Ingredients

1 cup quinoa
5-6 large kale leaves
4 large eggs, beaten
1/2 cup fat free grated parmesan cheese
3 spring onion, 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 breadcrumbs
6 tbsp safflower or vegetable oil (divided, plus more for serving)
1 avocado

Directions

  1. 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.
  2. 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, spring onion, garlic, salt, cumin, parsley, the zest from 1/2 a lemon and the bread crumb.
  3. Combine well. Heat 3 tbsp of the oil over medium heat in a high sided skillet. While that’s heating up, form your patties using an ice cream scoop for uniformity.
  4. 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.
  5. Dump out any remaining oil from the first batch and re-heat 3 more tbsp before making the second batch.
  6. Serve the patties topped with avocado slices, sea salt, cilantro or parsley leaves, a squeeze of lemon juice and a drizzle of olive oil.

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