This is a great way to use up left-over quinoa (and healthily satisfy your craving for potato pancakes). I highly recommend making these and topping with sliced avocado and a splash of lemon juice. You can also make them large and wrap in lettuce leaves like a protein-style quinoa burger.
Quinoa Kale Cakes (Yummy Supper)
1 cup uncooked quinoa, or 2 1/2 cups cooked
2 cups water
4 eggs, whisked
1/3 cup Parmesan cheese
3 spring onions, sliced thin
3 cloves garlic, minced
1/2 teaspoon sea salt
1 cup steamed kale, chopped
1 cup breadcrumbs (Make your own gluten-free crumbs if necessary)
1 teaspoon olive oil
optional toppings: avocado, cilantro, lemon juice, salsa verde, garlic oil
- If you already have leftover cooked quinoa on hand, this recipe calls for 2 1/2 cups. Otherwise, rinse 1 cup of quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then, with the lid on the pan, bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid – about 20 minutes. Let cool to room temp.
- In a large bowl, mix together cooked quinoa, eggs, Parm, spring onions, garlic, salt, steamed kale, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. You want the batter to be moist, but not runny. Form patties and get your pan ready for cookin’.
- Heat 1 teaspoon olive oil in a large skillet over medium-low heat. Cook up to 6 patties at at time (don’t overcrowd the pan). Cover the pan and let the cuties cook for 7-10 minutes until the underbellies are a deep rich brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown. Let patties rest on a cooling rack while you finish the next batch.