Skip to main content

Kale Quinoa Patties

Image
By
These have quickly become a favorite among those who have tried them.  They are a nice alternative to regular sandwich burgers!

Ingredients:

2 ½ c cooked quinoa, cooled
4 c kale, cleaned, deveined, chopped small
Flax gel (3 T flaxmeal + 9 T water mixed together)
1 tsp sea salt
½ yellow onion, diced small
½ c chives, chopped (I sub green onions if I don't have chives)
½ c Parmesan, grated (use my own homemade)
2 cloves garlic, minced
½ c bread crumbs (use gluten-free breadcrumbs to make this dish gluten-free - I just grind up my homemade bread)
2 tbsp extra virgin olive oil plus more for frying

Instructions:

Combine quinoa, 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, then flax eggs 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

Labels:

Comments

  1. UnknownFebruary 22, 2015 at 9:24 PM

    I have kale on my shopping list to try this recipe this week. Thanks for sharing, Amy! ~Joelle W

    ReplyDelete
  2. UnknownFebruary 24, 2015 at 8:08 PM

    Well, I don't know exactly what I did wrong, but I had trouble getting my patties to hold together. I used the flax seed "egg" - and even added more. After I fried up enough for supper, I didn't want to struggle with the rest - but I loved the flavor. So I made a casserole! I smushed the burger mix into a casserole dish, tossed some leftover breadcrumbs with some Herbamare and sliced almonds for a crunchy topping, and baked it for a little while. It was yummy that way, too! ~Joelle

    ReplyDelete

Post a Comment

Popular posts from this blog

Potato Carrot Cheese

By
Everyone needs to try this recipe.  I could sit and dip chips in this cheese at every meal, I think.  I like that it has lots of fiber and nutrients.  It's a little cheaper than some recipes because the base is made from potatoes and carrots.  It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy.   Serve with chips, on broccoli, as macaroni and cheese, on lasagna.  This is so very yummy!
1 comment
Read more

Vegan Key Lime Pie

By
This is one of our very favorite desserts and often gets requested for birthdays.  It's simple and so delicious. We even accidentally found out that it is great as frozen key lime pie as well! :) Ingredients: 12 oz firm tofu (water-packed or Mori-nu both work well!) 1 - 8 oz non-dairy cream cheese 1/2 C lime juice  3/4 C cane juice crystals 1 tsp vanilla extract 1 Tbsp honey 2 Tbsp cornstarch 1 graham cracker crust* Instructions: Blend all ingredients in the blender until very smooth. Pour into a saucepan and stir constantly over medium heat until it starts to bubble a little. Pour into a graham cracker crust and chill for at least four hours or overnight. *Use gluten-free crust to make this dessert gluten-free.
Post a Comment
Read more

Creamy Basil Dressing

By
This time of year I always have lots and lots of basil growing in the garden. I always make lots of pesto to freeze for the winter, and this year I started looking for a new recipe that I could use my basil in.  This recipe is so delightful! It's fresh and tasty. We've used it on burritos and salad so far.  It really makes my taste buds happy! Ingredients: 3/4 C water 1/3 C raw cashews 1/3 C olive oil 3 Tbsp nutritional yeast flakes 2 Tbsp lemon juice 8-10 fresh basil leaves 1 clove garlic 1/2 tsp onion powder 1/2 tsp salt Instructions: Place all ingredients into a high-speed blender, and blend until there are no gritty pieces of cashews, and everything is smooth and creamy.  Serve chilled.
Post a Comment
Read more