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Kale and Quinoa Patties

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Kale and Quinoa Patties are full of bold flavors, pan-fried to perfection with a golden crunchy exterior. The superfood combination of hearty kale and quinoa will keep you satisfied for hours

This post and recipe card updated February 1, 2020
close up shot of 4 Kale & Quinoa Patties stacked with parmesan and red pepper flakes garnished

Everyone who knows me knows that I love to eat, and I love comforting, indulgent foods. But I also try to counter that with healthier meals on a consistent basis.

I don’t eat healthy grains as often as I should, but quinoa is one of my favorites. Quinoa is a complete protein, is high in fiber and iron, and has a low glycemic index. In other words, it’s a good-for-you superfood.

When I’m craving healthy, I have lots of options. My Crispy Baked Fish Sticks will make you forget all about the frozen sticks you ate as a kid. Chicken Chickpea Salad is my lunch go-to. And Grilled Vegetable Fajitas are a staple in the summertime.

One of my favorite ways to enjoy quinoa is Kale and Quinoa Patties

WHY THIS RECIPE WORKS
  • You get a double-dose of superfoods from the kale and quinoa
  • They’re hearty enough to be a meal on their own
  • They’re ready in about 30 minutes
Overhead shot of 4 Kale and Quinoa Patties laying on a charcoal platter

I love the hearty texture, bite, and beautiful crispy exterior of these Kale and Quinoa Patties.

IMPORTANT TIPS FOR COOKING QUINOA

Cook quinoa in broth, not water! The first time I made quinoa I cooked it in water, and nearly threw it out. Quinoa cooked in water tastes like wallpaper paste.

I use Homemade Vegetable Broth, but you could certainly use store-bought. Make sure to buy low sodium or no-salt-added.

Toast the quinoa in a dry saucepan for 2-3 minutes before adding the liquid. This will release the nuttiness and add flavor.

Cook the quinoa on low, covered, for 15-20 minutes. You don’t need to stir it at all while it cooks, and then just fluff it with a fork when it’s done.

WHAT TYPE OF QUINOA TO USE FOR KALE AND QUINOA PATTIES?

Types of quinoa

  • White quinoa has the most delicate texture.
  • Tri-color quinoa is a combination of white, red (richer taste and chewier texture) and black (earthy flavor)
  • You can also find red and black quinoa sold separately in some grocery stores

The choice is totally yours! White quinoa cooks up light and fluffy. Tri-color quinoa has a much more dense texture.

INGREDIENT TIPS FOR KALE AND QUINOA PATTIES

I recommend making the quinoa a few hours ahead. If you forget (which I’ve done many times), cook the quinoa and let it rest for 30 minutes before adding it to the mixture. If you’re really short on time you can use it immediately, but it may not stick together as well.

Use an oil with a high smoke point and neutral flavor. I love to use avocado oil, canola oil or corn oil.

Use fresh grated Parmesan cheese. There is a distinct difference in flavor, texture, and bite between the fresh chunk and the can in the grocery store.

Kale is low in calories, and high in fiber, antioxidants, and protein making it a perfect combination for the quinoa.

Chop the kale into really small pieces so it cooks faster and incorporates more evenly into the mixture.

Kale significantly reduces in size when you cook it, so what looks like way too much raw will be the perfect amount cooked.

overhead shot of Kale & Quinoa Patties with parmesan and red pepper flakes garnished
STE BY STEP INSTRUCTIONS

In a large, heavy-bottomed skillet, heat a little oil. Add the diced onions and cook for 2 minutes. Add the garlic and cook for 1 minute. Next, add the kale and broth and cook for 7 minutes over medium heat, stirring occasionally.

Transfer the kale to a large bowl and let it cool for 10 minutes. Wipe the skillet clean.

Add the cooked quinoa to the bowl, along with the cheese, Panko bread crumbs, onion powder, garlic powder, salt, egg, and red pepper flakes.

Process shot: Kale and Quinoa Patties ingredients in a glass bowl

Combine the mixture well, and allow to rest for 5 minutes.

Use a 1/4 cup scoop to form the patties. Scoop the mixture, press firmly against the bowl to help it stick together, and very carefully tap the mixture out onto a plate. With the 1/4 cup scoop you will get 4-5 patties.

Kale and Quinoa Patties - Karyl's Kulinary Krusade

Add enough oil for a depth of about 1/4″ to the same skillet. Heat until the oil immediately bubbles when you add a small piece of onion.

Carefully add the Kale and Quinoa Patties to the skillet, and press down slightly with the back of a spatula.

Cook the patties for 4-5 minutes, until you see a golden crust forming on the bottom. Carefully turn and cook the other side until golden brown.

Transfer the patties to paper towels to drain. Sprinkle with the remaining Parmesan cheese and serve.

close up shot of 4 Kale & Quinoa Patties stacked with parmesan and red pepper flakes garnished
FREQUENTLY ASKED QUESTIONS

Can I make these without frying them in oil? Yes! You can make them on a griddle and use either 1 Tablespoon of oil per patty or spray the griddle generously with cooking spray. The only down side is that you won’t get the golden color.

What if the patties fall apart while cooking? This has happened to me many times. I break up all the patties and cook it like hashbrowns. You’ll still get some of the golden crunchies, and it tastes just as good.

How about making smaller patties? The recipe creates 8 generous-sized patties with the 1/4 cup scoop. You could use a 1 5/8″ cookie scoop and make smaller patties, perfect for appetizers.

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Kale and Quinoa Patties - Karyl's Kulinary Krusade

Kale and Quinoa Patties

Yield: 8 patties
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Kale and Quinoa Patties are full of bold flavors, and pan-fried to perfection with a delicious golden crunch. The superfood combination of hearty kale and quinoa will keep you satisfied for hours

Ingredients

  • 1/2 cup quinoa, dry
  • 2 cups kale, ribs removed, chopped into bite sized pieces, rinsed
  • 1 1/4 cup vegetable broth
  • 2 Tablespoons avocado oil or canola oil
  • 2 cloves garlic, minced
  • 1/2 cup onion, diced
  • 2 eggs, lightly beaten
  • 1/2 cup Panko bread crumbs
  • 1/4 cup freshly grated parmesan
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 1 teaspoon red pepper flakes (optional, to taste)

Instructions

  1. FOR BEST RESULTS, MAKE QUINOA SEVERAL HOURS AHEAD
  2. In a medium saucepan, toast quinoa over medium heat for 2-3 minutes, tossing occasionally
  3. Carefully add 1 cup of vegetable broth. The quinoa will bubble vigorously, so turn the saucepan away from you. Reduce to a very low simmer, and cook for approximately 18 minutes
  4. In a large skillet over medium heat, add 2 teaspoons avocado oil
  5. Add onion and cook for 2 minutes, until translucent. Add garlic and cook for 1 minute.
  6. Add kale and remaining broth, and cook until kale is softened, 5-10 minutes. 
  7. Transfer kale to a large bowl and allow to cool for 10 minutes. Wipe the skillet clean
  8. Add cooked quinoa to the bowl, along with onion powder, garlic powder, red pepper flakes, Panko bread crumbs, and Parmesan
  9. Add the egg to the bowl, combine the mixture well, and allow to rest for 5 minutes.
  10. Using a 1/4 cup measure, form the patties. Spray a little cooking spray into the cup so the patties release easily.
  11. Scoop the mixture generously into the cup, press against the side of the bowl to help it stick together, and carefully tap the mixture out onto a plate.
  12. Add the oil to the skillet, turn the heat to medium-high, and heat until the oil immediately bubbles when you add a small piece of onion
  13. Carefully add patties to oil. Press down lightly with the back of the cup or a spatula, to flatten them slightly. 
  14. Cook for about 5 minutes, or until you see the golden crust begin to form. Carefully turn the patties using a spatula, and cook the other side until golden brown.
  15. When patties are done, remove from the oil and drain on paper towels.
  16. Top with additional grated parmesan and a little more red pepper flakes, if desired.

Notes

I recommend making the quinoa a few hours ahead. If you forget, cook the quinoa and let it rest for 30 minutes before adding it to the mixture.

Use your favorite type of quinoa:

  • White quinoa has the most delicate texture.
  • Tri-color quinoa is a combination of white, red (richer taste and chewier texture) and black (earthy flavor), has a much heartier texture.
  • You can also find red and black quinoa sold separately in some grocery stores


Cook quinoa in broth, not water! The first time I made quinoa I cooked it in water, and nearly threw it out. Quinoa cooked in water tastes like wallpaper paste.

If you use store-bought broth, look for no salt added or low sodium.

Toasting the quinoa first releases the nuttiness and adds more flavor.

FREQUENTLY ASKED QUESTIONS

Can I make these without frying them in oil? Yes! You can make them on a griddle and use either 1 Tablespoon of oil per patty or spray the griddle generously with cooking spray. The only down side is that you won’t get the golden color.

What if the patties fall apart while cooking? This has happened to me many times. I break up all the patties and cook it like hashbrowns. You’ll still get the golden crust, and it tastes just as good.

How about making smaller patties? The recipe creates 8 generous-sized patties with the 1/4 cup scoop. You could use a 1 5/8″ cookie scoop and make smaller patties, perfect for appetizers.

Nutrition Information:
Yield: 2 Serving Size: 2 people
Amount Per Serving: Calories: 628Total Fat: 38gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 215mgSodium: 966mgCarbohydrates: 51gFiber: 7gSugar: 8gProtein: 24g

Adapted from Everyday Dishes & DIY

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Dominique

Friday 13th of December 2019

Hi! What substitutions would you make for the eggs and Parmesan to make these vegan?

Karyl

Tuesday 14th of July 2020

Hi Dominique! I have not tried to make it vegan. You could try substituting shredded vegan cheese. Unfortunately, I'm not familiar with vegan egg substitutes so I really can't give any recommendations for that.

Little Cooking Tips

Monday 24th of September 2018

Amazing recipe Karyl! Pinned and definitely giving it a try! Kale is a bit rare in Greece where we live, so perhaps some spinach might also work, right?:) Kudos for the delicious recipe and the beautiful photography! Greetings from Athens, Mirella and Panos

Karyl

Monday 24th of September 2018

Thank you so much!! I truly appreciate the kind words. I haven't tried this with spinach, but I would think it should work. I would use fresh baby spinach. I'd love to hear how it turns out

Ashima

Saturday 11th of November 2017

Quinoa and Kale! I am always looking for idea for vegetarian patties. I think if you add a little chickpea flour or gram flour, they might bind better and not fall apart.. that's what I use for my bulgar patties.

Have to try avocado oil too.. I saw it in the market but haven't yet tried it.

Thanks for sharing

Karyl

Monday 13th of November 2017

Thanks for the tip Ashima! I will have to try that out. Yes, avocado oil is fabulous. I love the silky taste and texture

Lea

Monday 23rd of October 2017

This looks sooooo good. I can't wait to try it.

Karyl

Wednesday 1st of November 2017

Thanks Lea! I hope you enjoy them as much as I do

Cindy

Friday 22nd of September 2017

I made them today. Delish!! They do fall apart a bit. But a lot a robust flavor and pretty too.

Karyl

Wednesday 4th of October 2017

I'm so glad to hear you made them Cindy! Yes, sometimes they do fall apart. I find that if I pack them tightly in the scoop before adding them to the oil, they don't fall apart as much.

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