Ingredients

The following ingredients have 10 Servings
  • 2 1/2 cups cooked quinoa (cooled)
  • 3 large eggs (beaten)
  • 1/2 cup Parmesan cheese (grated)
  • 1/2 cup green onion (chopped)
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 2 Tbsp olive oil (plus more for frying)
  • 1/2 yellow onion (diced small)
  • 2 cloves garlic (minced)
  • 1 jalapeño (finely diced)
  • 4 cups kale (deveined and finely chopped)
  • 3/4 cup breadcrumbs (finely ground , use gluten-free breadcrumbs to make this dish gluten-free)

Instruction

  • Preheat oven to 350 degrees.
  • Whisk 3 eggs until smooth. Combine egg mixture with quinoa, Parmesan, green onion, salt and cayenne pepper in a medium mixing bowl.
  • Heat 2 Tbsp olive oil in skillet on medium heat then sauté onions and jalapeño for approximately 2 minutes. Add garlic and cook 1 minute before adding kale to skillet. Cook until kale is bright green and soft.
  • Add kale mixture to quinoa mixture, then add breadcrumbs and stir to combine.
  • Place a clean skillet on medium heat and add enough oil to coat the bottom.
  • Form patties using ½ cup of quinoa mixture and place patties on a baking sheet. If you are having trouble forming patties because the mixture is too loose, add 1–2 Tbsp flour.
  • Using a spatula, transfer the prepared patties to the skillet, being careful not to splash hot oil or overcrowd the pan. Fry until golden brown on each side, 3–4 minutes per side.
  • Remove patties from the skillet and let drain on a paper towel. To ensure the patties are fully cooked, pop them in the oven for 8-10 minutes. Serve with a dollop of sour cream or Greek yogurt!