These Kale and Quinoa Patties are a delicious fusion of superfoods, offering a satisfying crunch on the outside and tender, flavorful goodness inside.
What sets this recipe apart is its combination of nutrient-dense kale and protein-packed quinoa, providing a powerhouse of fiber, plant-based protein, and essential vitamins and minerals.
30-Minute Kale and Quinoa Patties
Equipment
- 1 Medium Saucepan
- 1 Nonstick Skillet
- 1 Large mixing bowl
- 1/4 Cup Measuring Cup
- 1 Spatula
Ingredients
- ½ cup quinoa dry
- 2 cups kale ribs removed, chopped
- 1 ¼ cup vegetable broth
- 2 Tbsp avocado oil or canola oil
- 2 cloves garlic minced
- ½ cup onion diced
- 2 eggs lightly beaten
- ½ cup Panko bread crumbs
- ¼ cup Parmesan cheese freshly grated
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp red pepper flakes optional, to taste
Instructions
- Toast the Quinoa for Maximum Flavor: Begin by placing the dry quinoa in a medium saucepan over medium heat. Toast the quinoa for 2–3 minutes, stirring or shaking the pan occasionally to prevent burning. Toasting brings out a nutty aroma and enhances the overall flavor of the patties. Keep an eye on the grains; they should smell fragrant but not darken too much.
- Cook the Quinoa in Broth: Carefully pour 1 cup of vegetable broth into the toasted quinoa. The mixture may bubble vigorously, so tilt the pan slightly away from you to avoid splattering. Reduce the heat to a very low simmer and cover the saucepan. Allow the quinoa to cook gently for approximately 18 minutes, or until the liquid is absorbed and the grains are tender. Fluff with a fork and set aside to cool slightly.
- Sauté Aromatics for Depth of Flavor: In a large skillet, heat 2 teaspoons of avocado or canola oil over medium heat. Add the diced onion and sauté for about 2 minutes, until translucent and slightly softened. Add the minced garlic and cook for an additional minute until fragrant, taking care not to burn the garlic. This step builds the savory foundation of the patties.
- Cook the Kale to Tender Perfection: Add the chopped kale and the remaining 1/4 cup vegetable broth to the skillet with onions and garlic. Cook for 5–10 minutes, stirring occasionally, until the kale is tender but still vibrant green. Avoid overcooking; you want a slight bite for texture. Once cooked, transfer the kale mixture to a large mixing bowl and allow it to cool for about 10 minutes. Wipe the skillet clean for later use.
- Combine Ingredients into a Cohesive Mixture: Add the cooled, cooked quinoa to the mixing bowl with the kale. Sprinkle in the onion powder, garlic powder, optional red pepper flakes, Panko bread crumbs, and freshly grated Parmesan cheese. Pour in the lightly beaten eggs and gently fold the ingredients together until evenly combined. Let the mixture rest for 5 minutes to allow the bread crumbs to absorb moisture, helping the patties hold their shape.
- Form Even Patties: Use a 1/4 cup measuring cup to scoop out the mixture. Spray the inside of the measuring cup lightly with cooking spray to prevent sticking. Press the mixture firmly into the cup, then gently tap it out onto a plate to form uniform patties. Each patty should hold together but remain slightly soft in the center.
- Preheat Skillet for Perfect Searing: Add the remaining oil to a clean skillet and heat over medium-high heat. Test the temperature by dropping a small piece of onion into the oil—it should sizzle immediately. This ensures the patties will develop a golden-brown, crispy exterior.
- Pan-Fry the Patties: Carefully place the patties into the hot skillet. Press each patty lightly with a spatula or the back of a measuring cup to flatten slightly. Cook for about 5 minutes on the first side, or until a golden crust forms. Flip the patties gently using a spatula and cook the other side until equally golden brown and crispy.
- Drain and Serve: Once cooked, remove the patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Top with additional Parmesan cheese and a sprinkle of red pepper flakes if desired. Serve immediately, or let them cool slightly for meal prep storage.
- Optional Serving Tips: These patties are versatile: serve them on a toasted bun with your favorite toppings, alongside a fresh salad, or even cold as a protein-packed snack. They hold up well in the refrigerator for a few days, making them perfect for grab-and-go meals.
Notes
- Prepare quinoa several hours ahead or at least 30 minutes in advance for better texture.
- Toast quinoa before cooking to enhance nuttiness and overall flavor.
- Cook quinoa in vegetable broth, not water, for a richer taste.
- Sauté kale and aromatics until kale is tender but still slightly firm to retain texture.
- Spray the measuring cup lightly when forming patties to prevent sticking.
- Press patties gently while cooking to create an even, golden crust.
- Use a combination of white, red, or black quinoa for flavor variation.
- These patties can be pan-fried, lightly baked, or cooked on a griddle for healthier options.
- Optional spices like red pepper flakes or smoked paprika can add extra depth.
With a touch of Parmesan and a hint of red pepper flakes, the patties balance savory flavors with a subtle kick, while using healthy oils ensures minimal saturated fat.
Quick to prepare and versatile, these patties are perfect for busy weeknights, meal prep, or a protein-rich snack.
They are plant-forward, filling, and flexible enough to be baked, pan-fried, or even served cold, making them an excellent everyday option for anyone looking to eat well without compromising on taste.
Must-Have Tools for Perfect Results
Nonstick Skillet
Essential for achieving a golden, crisp crust on the patties without sticking. Its versatility allows you to sauté vegetables, cook proteins, and create evenly cooked meals effortlessly.
Medium Saucepan
Ideal for cooking quinoa perfectly without burning. Beyond this recipe, it’s perfect for boiling grains, soups, or sauces with consistent heat control.
Mixing Bowl
Large enough to combine the quinoa, kale, eggs, and seasonings. A high-quality bowl makes mixing, marinating, and tossing ingredients easier and more efficient.
1/4 Cup Measuring Cup
Perfect for forming uniform patties that cook evenly. This simple tool ensures consistency for any baked, fried, or shaped recipe.
Spatula
A flexible spatula allows you to flip patties carefully and scrape bowls clean. It’s a multipurpose tool for flipping, stirring, and folding ingredients in everyday cooking.
Chef’s Secrets for Flavorful Patties
To elevate your Kale and Quinoa Patties, focus on layering flavors carefully.
Toasting the quinoa first unlocks a rich, nutty aroma that forms the backbone of the patties.
Cooking quinoa in vegetable broth rather than water adds a subtle, savory depth that complements the kale.
When sautéing kale and aromatics, avoid overcooking—the kale should remain vibrant and slightly firm to provide texture.
Incorporating Panko bread crumbs and Parmesan ensures each patty binds well while achieving a crisp, golden crust.
Allowing the mixture to rest briefly before shaping helps the ingredients meld together, preventing crumbling during cooking.
Small touches like a pinch of red pepper flakes or garlic powder can add a nuanced kick without overwhelming the natural flavors.
Serving Suggestions to Impress Guests
These patties are versatile and pair beautifully with a variety of sides.
Serve them on a toasted whole-grain bun with avocado slices and a smear of Greek yogurt or aioli for a satisfying sandwich.
For a lighter option, plate them alongside a fresh mixed greens salad or roasted seasonal vegetables.
They can also be served cold or room temperature as a hearty snack or lunchbox addition.
Garnishing with extra Parmesan or a drizzle of balsamic glaze adds a professional touch for entertaining.
Whether as a main course, appetizer, or side dish, these patties fit seamlessly into everyday meals or special occasions.
Storage Tips for Maximum Freshness
Kale and Quinoa Patties store exceptionally well, making them perfect for meal prep.
Allow cooked patties to cool completely before transferring to an airtight container.
Refrigerated, they will last up to 4–5 days and can be reheated in a skillet or oven to restore crispiness.
For longer storage, freeze individual patties in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2–3 months.
Reheat frozen patties directly in a skillet over medium heat, flipping gently, or bake in a preheated oven for a few minutes until warmed through.
Avoid microwaving if possible, as it may soften the crust.
Frequently Asked Questions
1. Can I make these patties vegan?
Yes! Replace the eggs with a flax or chia egg (1 tablespoon flax or chia seeds mixed with 3 tablespoons water per egg) and omit Parmesan or use a plant-based alternative.
The texture may be slightly softer, but they will still hold together.
2. What type of quinoa works best?
White quinoa has a delicate texture, while red or black quinoa offers a heartier bite and deeper flavor. A tri-color blend adds visual appeal and a mix of textures.
3. Can these patties be baked instead of fried?
Absolutely. Place patties on a lined baking sheet, lightly spray with oil, and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through, until golden and crisp. Baking reduces oil usage while maintaining flavor.
4. How do I prevent patties from falling apart?
Make sure the quinoa has cooled slightly, and let the mixture rest for a few minutes before shaping.
Using Panko crumbs and eggs ensures a strong binding. Avoid overloading the patties with kale or wet ingredients.
5. Can I add other vegetables or flavors?
Yes! Finely chopped bell peppers, grated carrots, or zucchini can be added for variety. Adjust spices and breadcrumbs slightly to maintain balance and texture.
