Did you know that kale turns sweeter in cold weather? So now is the time to eat your kale! Try this new recipe.
1 cup quinoa

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 (glueten-free friends: be sure to use gluten-free breadcrumbs)
1 teaspoon olive oil

In a large bowl, mix together cooked quinoa, eggs, Parmesan cheese, 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 1teaspoon 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 patties 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.

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