30-Minute Kale and Quinoa Patties
Crispy on the outside, tender on the inside, these kale and quinoa patties are packed with plant-based protein, fiber, and vitamins. Perfect for quick dinners, meal prep, or a nutritious snack.
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.
