Quinoa Kale Patties

Most things in a “patty” of some sort usually turn out pretty delicious. It’s a simple concept, yet easily forgotten about. 

Since Passover is quickly approaching – this would work great as a lunch or side dish because the quinoa is permitted during Passover when other “grains” are not. I was inspired by a beautiful blog called yummy supper. 

I changed up a few things and that’s what is so great about this “recipe”. Use spinach if you’re not into kale (but it is a sneaky way to get it into your diet if you are not that fond of it) I added raisins for a touch of sweetness. Think of quinoa as your base and just add to it what you may!

Quinoa Kale Patties
The Kosher Tomato

INGREDIENTS

2 1/2 cups cooked quinoa
1/2 bunch chopped cilantro
1/2 fresh lemon (juiced)
4 eggs
1 1/2 cup kale (sauteed)
2 Tbsp garlic, chopped
1 Tbsp olive oil
2 Tbsp vegetable oil
1 cup bread crumbs (preferrably panko)
1/4 cup raisins (I used golden)
Sesame seeds (optional)
salt and pepper to taste

DIRECTIONS

1. Cook quinoa according to your package instructions. If it says to rinse it before, I recommend doing so because it will affect flavor otherwise. Allow to cool and reserve in a bowl.

2. Remove kale leaves from the tough stems and rough chop. Saute garlic in olive oil until golden and saute the kale until wilted down. You may want to add a bit of water (or vegetable stock) and cook on low, covered until it gets a bit more tender. Taste to make sure it is to your liking.

3. Drain the kale well and mix in with the quinoa and rest of ingredients. Form patties and pan sear in hot vegetable oil (on low) until golden brown on both sides. You may want to finish cooking them in the oven to heat through. Enjoy!