Kale and Quinoa Patties
Crispy, golden, and full of bold flavors, these Kale and Quinoa Patties are packed with protein, fiber, and healthy fats. Perfect for a quick dinner, light lunch, or make-ahead meal, they’re both nourishing and satisfying.
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.
