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

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

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.

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.

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.

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.

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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Adapted from Everyday Dishes & DIY