Wednesday, 7 May 2014

In the Kitchen: Kale and Quinoa Patties

Recently a friend of my mother and I's shared this delicious recipe for Kale and Quinoa patties with us. I am always looking for great vegetarian recipes that can be served as a main dish. The patties can be a bit tricky as they like to fall apart when you are sauteing them. However a little more egg and making sure your quinoa is cooled well will ensure a better turn out. I made these when my good friend Carole and her daughter Betsy came over for dinner. I served them with a beautiful salad and some wine. Everyone including my husband was in love with the meal. Feel free to add some stuffed mushroom caps, which would also be delicious. Serves 4-6

Quinoa & Kale Patties


2 1/2 cups cooled cooked quinoa (1 cup dry)
4 cups of kale uncooked and chopped small
3 large egg beaten
2 tsp sea salt
1/2 yellow onion diced small
1/2 cup chives chopped 
1/2 cup Parmesan or Peccorino Romano grated 
2 cloves garlic minced
1/2 cup Panko bread crumbs
2 tbsp olive oil


  1. Make quinoa according to package instructions. Set aside and cool.
  2. Heat 2 tbsp olive oil in a sauce pan over medium heat. Add onion and garlic, sauteing for 3 minutes. Add Kale and cook till bright green and soft. 
  3. Place everything from saute pan into a large bowl with quinoa. Add bread crumbs, egg, chives, and Parmesan or Romano cheese. 
  4. Clean your skillet and coat pan with olive oil. Heat on medium heat. Form patties and place in pan, cooking for 5 minutes on each side, or until golden brown. Do not over crowd the pan. Place on a paper towel. 
  5. Serve with Almond or Pine nut Romesco sauce. (See Eggplant Cannelloni recipe In the Kitchen for the sauce recipe)

From the Harvest Table,

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