Kale Quinoa Patties Recipes

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KALE & QUINOA PATTIES

These veggie burgers are scrumptious and simple to make, top with fresh pesto and goat's cheese for a light lunch or dinner

Provided by Georgina Fuggle

Categories     Lunch, Main course

Time 1h5m

Number Of Ingredients 18



Kale & quinoa patties image

Steps:

  • Put the quinoa in a saucepan and pour over the hot stock. Simmer for 18-20 mins over a gentle heat until the grains have fluffed up and the liquid has disappeared. Remove from the heat and allow to cool. Meanwhile, bring a large saucepan of water to the boil. Add the kale and simmer for 6-8 mins until cooked through. Drain, squeeze out any excess water and set aside.
  • Put 1 tbsp olive oil in a small frying pan over a medium heat. Add the onion and cook for 2-3 mins until translucent. Add the garlic and cook for 1 min more. Tip the cooked quinoa into a bowl and add the kale, onion, garlic, breadcrumbs, egg and sundried tomatoes. Season well and mix to combine. Set aside.
  • To make the pesto, put the basil, parsley, garlic, pine nuts and Parmesan in a small food processor. Pulse, slowly pouring in the oil, until you have a thick pesto. Squeeze in the lemon juice to loosen, then set aside.
  • Gently heat 2 tbsp olive oil in a shallow frying pan. Using your hands, form the quinoa mixture into 8 round patties. Add to the frying pan and fry for 4-5 mins each side until crisp and golden.
  • Heat the grill to high and put a slice of goat's cheese on top of each patty. Place under the grill to brown and melt the cheese slightly - this will take a matter of seconds, so keep an eye on them. Top each patty with a generous spoonful of pesto and serve with some fresh green leaves, if you like.

Nutrition Facts : Calories 564 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.4 milligram of sodium

140g quinoa
500g hot vegetable stock
100g kale , stalks removed, leaves roughly chopped
3 tbsp olive oil
1 small onion , finely chopped
2 garlic cloves , crushed
75g fresh white breadcrumbs
2 medium eggs , beaten
50g sundried tomatoes , roughly chopped
100g goat's cheese , cut from a round log
green salad , to serve (optional)
½ small pack basil , leaves only
½ small pack parsley , leaves only
2 garlic cloves , crushed
50g pine nuts , toasted
50g parmesan , grated
150g olive oil
juice 1 lemon

KALE QUINOA PATTIES RECIPE - (4.5/5)

Provided by francesn

Number Of Ingredients 10



kale quinoa patties Recipe - (4.5/5) image

Steps:

  • combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl heat 2 tbsp olive oil in skillet on medium heat sweat onions and garlic, approximately 3 minutes add kale to skillet cook until kale is bright green and soft add kale mixture to quinoa add breadcrumbs and stir to combine ingredients place clean skillet on medium heat add enough oil to coat bottom of pan form patties using ½ c of quinoa mixture place patties in skillet being careful not to splash hot oil do not overcrowd the pan fry until golden brown on each side, approximately 5 minutes per side remove patties, drain on paper towel, and serve

2 1/2 c cooked quinoa, cooled
4 c kale, cleaned, deveined, chopped small
3 large eggs, beaten
1 tsp sea salt
1/2 yellow onion, diced small
1/2 c chives, chopped
1/2 c Parmesan, grated
2 cloves garlic, minced
1/2 c bread crumbs (use gluten free breadcrumbs to make this dish gluten free)
2 tbsp extra virgin olive oil plus more for frying

KALE AND QUINOA PATTIES WITH HERB DIPPING SAUCE

I needed a recipe to use up leftover quinoa and lentils. This is what I came up with using what I had on hand. Very versatile, quick, and easy.

Provided by tcasa

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 46m

Yield 6

Number Of Ingredients 17



Kale and Quinoa Patties with Herb Dipping Sauce image

Steps:

  • Heat 1 tablespoon oil in a large cast iron skillet over medium heat. Cook onion and garlic, stirring frequently, until translucent, about 4 minutes. Add kale; cook until wilted, 4 to 5 minutes.
  • Place quinoa, feta cheese, bread crumbs, lentils, eggs, 1 tablespoon parsley, salt, and pepper in a large bowl. Mix to fully combine. Mix in the kale mixture. Form into patties by hand.
  • Heat the remaining 1 tablespoon oil in a skillet over medium heat. Cook the patties, covered, until golden brown, about 5 minutes per side.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer the skillet to the oven; broil the patties until top is crispy, 3 to 5 minutes.
  • Combine mayonnaise, basil, 1 tablespoon parsley, dill, lemon juice, salt, and pepper in bowl to make the sauce. Dollop onto the patties and serve.

Nutrition Facts : Calories 282.3 calories, Carbohydrate 21.2 g, Cholesterol 83.4 mg, Fat 17.7 g, Fiber 3.3 g, Protein 10.7 g, SaturatedFat 5.3 g, Sodium 531.4 mg, Sugar 2.8 g

2 tablespoons olive oil, divided
½ onion, finely chopped
1 clove garlic, finely chopped
1 ½ cups stemmed and chopped kale
1 ¼ cups cooked quinoa
½ cup crumbled feta cheese
½ cup Italian bread crumbs
¼ cup cooked lentils
2 eggs, beaten
1 tablespoon chopped parsley
salt and ground black pepper to taste
3 tablespoons mayonnaise
6 fresh basil leaves, chopped
1 tablespoon chopped parsley
2 teaspoons dried dill weed
1 teaspoon lemon juice
salt and ground black pepper to taste

KALE QUINOA PATTIES RECIPE

Categories     Vegetable

Number Of Ingredients 10



KALE QUINOA PATTIES RECIPE image

Steps:

  • combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl heat 2 tbsp olive oil in skillet on medium heat sweat onions and garlic, approximately 3 minutes add kale to skillet cook until kale is bright green and soft add kale mixture to quinoa add breadcrumbs and stir to combine ingredients place clean skillet on medium heat add enough oil to coat bottom of pan form patties using ½ c of quinoa mixture place patties in skillet being careful not to splash hot oil do not overcrowd the pan fry until golden brown on each side, approximately 5 minutes per side remove patties, drain on paper towel, and serve

2 ½ c cooked quinoa, cooled
4 c kale, cleaned, deveined, chopped small
3 large eggs, beaten
1 tsp sea salt
½ yellow onion, diced small
½ c chives, chopped
½ c Parmesan, grated
2 cloves garlic, minced
½ c bread crumbs (use gluten free breadcrumbs to make this dish gluten free)
2 tbsp extra virgin olive oil plus more for frying

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