These Kale and Quinoa Patties are a powerhouse of flavor and nutrition—crispy on the outside, tender inside, and loaded with plant-based protein.
Packed with fiber-rich kale, protein-dense quinoa, and healthy fats, they make a nourishing yet satisfying option for any meal.
With minimal prep and simple ingredients, these patties are perfect for quick weeknight dinners, meal prep, or a wholesome vegetarian snack.
Kale and Quinoa Patties
Equipment
- 1 Medium saucepan
- 1 Large skillet
- 1 large mixing bowl
- 1 Spatula
- 1 measuring cup (1/4 cup size)
- Paper towels
Ingredients
- ½ cup quinoa dry
- 1 ¼ cups vegetable broth divided
- 2 cups kale ribs removed, chopped, rinsed
- 2 tbsp avocado oil or canola oil, divided use
- 2 cloves garlic minced
- ½ cup onion diced
- 2 large eggs lightly beaten
- ½ cup panko breadcrumbs
- ¼ cup Parmesan cheese freshly grated
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp red pepper flakes optional, adjust to taste
Instructions
- Toast the Quinoa for Extra Flavor: Place a medium saucepan over medium heat and add the dry quinoa. Stir it around gently for 2–3 minutes until it starts to give off a nutty aroma. Toasting quinoa before cooking enhances its natural flavor and prevents it from tasting bland. Keep the quinoa moving so it doesn’t burn.
- Simmer Quinoa in Broth: Carefully pour in 1 cup of vegetable broth. Be cautious—when the liquid hits the hot pan, it may bubble vigorously. Stir once, then reduce the heat to the lowest simmer. Cover the saucepan with a lid and let the quinoa cook undisturbed for about 18 minutes, or until all liquid is absorbed and the grains are tender. Once done, remove from heat and set aside to cool slightly.
- Sauté Aromatics for Depth: In a large skillet, heat 2 teaspoons of avocado oil over medium heat. Add the diced onion and cook for about 2 minutes, stirring often, until softened and translucent. Next, add the minced garlic and cook for just 1 more minute—this releases its fragrance without letting it burn.
- Cook and Soften the Kale: To the skillet, add the chopped kale along with the remaining 1/4 cup of vegetable broth. Stir well and allow the kale to wilt and soften, cooking for about 5–10 minutes. The liquid should mostly evaporate, leaving tender, flavorful greens. Transfer the kale mixture to a large mixing bowl and let it cool for about 10 minutes before moving to the next step.
- Prepare the Patty Mixture: Once the kale mixture has cooled slightly, add the cooked quinoa into the same bowl. Sprinkle in the onion powder, garlic powder, red pepper flakes (if using), breadcrumbs, and Parmesan cheese. Mix everything gently to combine. This is the stage where flavor and texture come together—make sure everything is evenly distributed so the patties hold their shape.
- Bind the Mixture with Eggs: Pour the lightly beaten eggs into the bowl and stir thoroughly. The eggs act as a binder, holding the quinoa, kale, and breadcrumbs together. Allow the mixture to rest for 5 minutes so the breadcrumbs absorb excess moisture. The mixture should feel moist but sticky enough to form patties. If it feels too wet, add 1–2 extra tablespoons of breadcrumbs.
- Shape the Patties: Lightly spray or grease a 1/4 cup measuring cup to prevent sticking. Scoop a heaping portion of the mixture into the cup, then press it firmly against the side of the bowl to compact it. Gently tap the mixture out onto a plate, forming a neat mound. Flatten it slightly with your hands or the back of a spatula to create even, round patties. Repeat until all mixture is used, making about 8 patties.
- Heat Oil for Pan-Frying: Wipe the skillet clean with a paper towel, then add the remaining oil. Turn the heat to medium-high and allow the oil to heat until it shimmers. To test readiness, drop in a tiny piece of onion—if it sizzles right away, the oil is ready for cooking.
- Pan-Fry the Patties to Golden Perfection: Carefully place the patties into the hot skillet, leaving space between each one. Use the back of your measuring cup or a spatula to press them down very gently, so they are slightly flattened. Let them cook for 4–5 minutes on the first side without moving them—this helps create a crisp, golden crust. Once you see the edges turning golden, carefully flip each patty with a spatula and cook the other side for another 4–5 minutes until evenly browned.
- Drain and Garnish: Transfer the cooked patties onto a plate lined with paper towels to drain any excess oil. While they’re still warm, sprinkle a little extra Parmesan cheese and a pinch of red pepper flakes on top for added flavor and presentation.
- Serve and Enjoy: Serve these patties hot as a main dish with a side salad, as a vegetarian burger substitute, or even as a snack with dipping sauces like yogurt dressing, tahini, or spicy aioli. They also keep well in the fridge for up to 3 days, making them a great option for meal prep.
Notes
- Toasting the quinoa before cooking brings out its natural nutty flavor.
- Use vegetable broth instead of water for maximum depth and taste.
- Let the kale mixture cool before adding eggs—this prevents them from scrambling.
- If the mixture feels too wet, add 1–2 extra tablespoons of breadcrumbs.
- For a gluten-free option, use certified gluten-free breadcrumbs.
- Red pepper flakes are optional but add a subtle heat that balances the earthy flavors.
- Form patties firmly so they don’t break apart while cooking.
- Avoid flipping the patties too early—let a golden crust form first.
- Smaller patties are great as appetizers or party snacks.
- Leftover patties can be repurposed as a protein topping for salads or grain bowls.
Chef’s Secrets for Perfect Patties
The key to making these patties truly shine lies in a few simple but powerful techniques.
Toasting quinoa before simmering not only deepens the flavor but also prevents it from tasting flat.
Cooking it in broth instead of water adds a savory richness that pairs beautifully with the kale.
When forming patties, compact the mixture firmly to ensure they hold together during frying.
Lastly, resist the urge to flip them too soon—allowing the patties to sit undisturbed develops a crisp, golden crust that locks in flavor and texture.
Serving Suggestions and Pairing Ideas
These patties are wonderfully versatile and can be served in many ways.
Enjoy them as a wholesome main course with a side salad, roasted vegetables, or a simple grain bowl.
They also work beautifully as vegetarian burger patties—just tuck them into a bun with fresh lettuce, tomato, and a dollop of yogurt sauce or hummus.
For lighter meals, serve them alongside a dipping sauce such as tahini, tzatziki, or spicy aioli.
Hosting a gathering? Make smaller, bite-sized patties and serve them as appetizers with toothpicks and dipping bowls.
Storage Tips for Maximum Freshness
These patties keep well, making them ideal for meal prep. Once cooked, allow them to cool completely before transferring to an airtight container.
Store in the refrigerator for up to 3 days. To reheat, warm them in a skillet over low heat to maintain crispness, or bake them in the oven for 8–10 minutes at 350°F.
They can also be frozen—arrange patties in a single layer on a baking sheet until firm, then store in freezer bags for up to 2 months.
straight from frozen in the oven or air fryer for a quick, nourishing meal.
Frequently Asked Questions
1. Can I bake these patties instead of frying?
Yes! If you prefer a lighter option, bake the patties on a parchment-lined baking sheet at 375°F for 20–25 minutes, flipping halfway through. They won’t be quite as crispy as pan-fried, but they’ll still taste delicious.
2. How do I keep the patties from falling apart?
If the mixture seems too wet, add more breadcrumbs until it holds together. Be sure to press the mixture firmly into shape and avoid flipping too early—let one side develop a golden crust before turning.
3. Can I use frozen kale instead of fresh?
Absolutely. If using frozen kale, thaw it first and squeeze out excess moisture with a clean towel. Too much liquid can make the mixture soggy and cause the patties to break apart.
4. Are these patties good for meal prep?
Yes, they’re excellent for meal prep. Cook a batch in advance, store in the fridge, and reheat as needed. They also freeze well, making them a convenient option for quick lunches or dinners during the week.
5. What sauces or dips go best with these patties?
These patties pair well with creamy and tangy sauces like tzatziki, garlic yogurt dip, or tahini dressing. If you prefer a kick, try them with spicy aioli, hot sauce, or a simple salsa for a refreshing twist.
