Quinoa & Kale Patties
An adaptable, whatever's-in-your-pantry recipe! You can use quinoa or any other grain here - brown rice, millet, and/or amaranth would all be delish. If you don't have kale, try spinach, broccoli, shiitake mushrooms - whatever you have on hand, or grow in your own backyard. Avocado, salsa verde, lemon, salt, cilantro, Lisbon Lemon Oil and Garlic Oil are all tasty toppings for the patties. Experiment!
- 2 1/2 cups cooked quinoa
- 4 eggs, whisked
- 1/3 cup Parmesan cheese
- 3 spring onions, sliced thin
- 2 Tbsp Aglio Olio or 3 cloves minced garlic
- 1/2 teaspoon sea salt
- 1 cup steamed kale, chopped
- 1 cup breadcrumbs (GF breadcrumbs work great!)
- 1 teaspoon Stonehouse Olio Santo or House Blend EVOO
- Optional toppings: avocado, cilantro, lemon juice, salsa verde, Garlic Oil, Lisbon Lemon Oil, Maldon Sea Salt Flakes, more Aglio Olio
Put your cast iron skillet on low to warm up. In a large bowl, mix together cooked quinoa, eggs, parm, spring onions, Aglio Olio/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 tsp olive oil in a large skillet over medium-low heat. Cook up to 6 patties at a 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.
I like my patties topped with avocado, lemon juice, cilantro, a drizzle of your olive oil of choice and sea salt. If you want to pack your patties to eat for lunch at work and want an easy topping, just chop up some avocado and place it in a container with salsa verde and you're ready to go.
Makes 12 small patties, enough for dinner and lunch the next day! If you don't want to eat all the patties right away, refrigerate the batter and cook patties up to order at a later moment.
*A Note on gluten-free breadcrumbs... If you are new to making your own breadcrumbs, here's how you do it. Toast up a few slices of bread (or those lonely end-pieces) until they're dry. Tear the toasted bread up into chunks, toss them in the blender. Pulse a few times and you've got homemade breadcrumbs. So easy... and I love to put scraps to good use! Bread freezes well so you can always collect the odd pieces and keep in the freezer until needed.
Adapted from Heidi Swanson's Super Natural Every Day, recipe and photo via Yummy Supper.