KALE AND QUINOA PATTIES RECIPE
Try superfoods that are delicious and good for you! Our healthy kale quinoa patties recipe is a scrumptious substitute for rubbery-tasting veggie patties.
Provided by Cheryl Najafi
Categories dinner
Time 30m
Number Of Ingredients 12
Steps:
- 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!
Nutrition Facts : Calories 173 kcal, Carbohydrate 21 g, Protein 8 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 67 mg, Sodium 473 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
KALE PATTIE
Make and share this Kale Pattie recipe from Food.com.
Provided by Dienia B.
Categories Greens
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil kale in salted water for 10 minutes; drain.
- Soak bread rolls; squeeze dry.
- Chop the kale and rolls together finely.
- Add flour, egg, onion, salt and pepper and enough crumbs to make a stiff dough.
- Form into patties.
- Roll into remaining bread crumbs; brown in shortening.
Nutrition Facts : Calories 627.8, Fat 39.4, SaturatedFat 9.7, Cholesterol 46.5, Sodium 486.3, Carbohydrate 58, Fiber 5.1, Sugar 4, Protein 13.7
KALE & QUINOA PATTIES
These veggie burgers are scrumptious and simple to make, top with fresh pesto and goat's cheese for a light lunch or dinner
Provided by Georgina Fuggle
Categories Lunch, Main course
Time 1h5m
Number Of Ingredients 18
Steps:
- Put the quinoa in a saucepan and pour over the hot stock. Simmer for 18-20 mins over a gentle heat until the grains have fluffed up and the liquid has disappeared. Remove from the heat and allow to cool. Meanwhile, bring a large saucepan of water to the boil. Add the kale and simmer for 6-8 mins until cooked through. Drain, squeeze out any excess water and set aside.
- Put 1 tbsp olive oil in a small frying pan over a medium heat. Add the onion and cook for 2-3 mins until translucent. Add the garlic and cook for 1 min more. Tip the cooked quinoa into a bowl and add the kale, onion, garlic, breadcrumbs, egg and sundried tomatoes. Season well and mix to combine. Set aside.
- To make the pesto, put the basil, parsley, garlic, pine nuts and Parmesan in a small food processor. Pulse, slowly pouring in the oil, until you have a thick pesto. Squeeze in the lemon juice to loosen, then set aside.
- Gently heat 2 tbsp olive oil in a shallow frying pan. Using your hands, form the quinoa mixture into 8 round patties. Add to the frying pan and fry for 4-5 mins each side until crisp and golden.
- Heat the grill to high and put a slice of goat's cheese on top of each patty. Place under the grill to brown and melt the cheese slightly - this will take a matter of seconds, so keep an eye on them. Top each patty with a generous spoonful of pesto and serve with some fresh green leaves, if you like.
Nutrition Facts : Calories 564 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.4 milligram of sodium
ST. PATTY MELT
If you think substituting braised greens for the patty is crazy, you're not alone, because that's what I thought. Then I tried it and was treated to one of the best grilled cheese sandwiches of my life. Even if you never use these greens to make a grilled cheese sandwich, you should still master this recipe to serve as a side to meat, with pasta, or scrambled into some eggs. This stuff is just shockingly delicious. I served mine with radishes and cornichons.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Remove tender, leafy parts of kale and mustard greens from their tough stems and place in a large bowl. Cover with cold water and wash greens, allowing dirt to sink to the bottom. Transfer greens into a colander or strainer to drain thoroughly.
- Bring a large pot of generously salted water to a rolling boil over high heat. Add drained kale and mustard greens, using a spatula to make sure they are immersed. Bring back to a boil; cook until barely tender and not soft, 3 to 4 minutes. Transfer to a bowl and let cool until easily handled.
- While greens are cooling, heat 3 tablespoons butter in a pan over medium heat. Saute garlic, green onions, and salt until they soften and turn translucent, about 5 minutes. Stir in black pepper and cayenne.
- Squeeze water from cooled greens and chop. Add greens to the pan and continue to cook and stir until just heated through, 2 to 3 minutes. Taste and adjust for seasoning. Remove from heat and stir in rice vinegar.
- Heat about 2 tablespoons butter in a pan over medium-low heat. Add 2 slices French bread; place 1/4 of the Irish Cheddar cheese on top. Place about 1/2 cup of braised greens on 1 slice of bread; top with remaining bread slice, cheese side-down. Cook, flipping as needed, until surface is golden brown and crisp, cheese is melted, and greens are heated through, 2 to 3 minutes.
- Repeat with remaining bread, cheese, and greens. Remove to a cutting board, slice in half at a slight angle, and serve.
Nutrition Facts : Calories 765 calories, Carbohydrate 56.8 g, Cholesterol 135.1 mg, Fat 49.6 g, Fiber 6.8 g, Protein 28.5 g, SaturatedFat 30.5 g, Sodium 1114.7 mg, Sugar 2.3 g
KALE QUINOA PATTIES RECIPE
Categories Vegetable
Number Of Ingredients 10
Steps:
- combine quinoa, eggs, Parmesan, chives and salt in medium mixing bowl heat 2 tbsp olive oil in skillet on medium heat sweat onions and garlic, approximately 3 minutes add kale to skillet cook until kale is bright green and soft add kale mixture to quinoa add breadcrumbs and stir to combine ingredients place clean skillet on medium heat add enough oil to coat bottom of pan form patties using ½ c of quinoa mixture place patties in skillet being careful not to splash hot oil do not overcrowd the pan fry until golden brown on each side, approximately 5 minutes per side remove patties, drain on paper towel, and serve
KALE AND QUINOA PATTIES WITH HERB DIPPING SAUCE
I needed a recipe to use up leftover quinoa and lentils. This is what I came up with using what I had on hand. Very versatile, quick, and easy.
Provided by tcasa
Categories Main Dish Recipes Burger Recipes Veggie
Time 46m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon oil in a large cast iron skillet over medium heat. Cook onion and garlic, stirring frequently, until translucent, about 4 minutes. Add kale; cook until wilted, 4 to 5 minutes.
- Place quinoa, feta cheese, bread crumbs, lentils, eggs, 1 tablespoon parsley, salt, and pepper in a large bowl. Mix to fully combine. Mix in the kale mixture. Form into patties by hand.
- Heat the remaining 1 tablespoon oil in a skillet over medium heat. Cook the patties, covered, until golden brown, about 5 minutes per side.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer the skillet to the oven; broil the patties until top is crispy, 3 to 5 minutes.
- Combine mayonnaise, basil, 1 tablespoon parsley, dill, lemon juice, salt, and pepper in bowl to make the sauce. Dollop onto the patties and serve.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 21.2 g, Cholesterol 83.4 mg, Fat 17.7 g, Fiber 3.3 g, Protein 10.7 g, SaturatedFat 5.3 g, Sodium 531.4 mg, Sugar 2.8 g
MASHED POTATO AND KALE CAKES
This recipe is based on traditional bubble and squeak, a British dish which is traditionally made by pan-frying leftover mashed potatoes and cooked cabbage. Try our version with eggs at breakfast or roast chicken at dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 6
Steps:
- In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.
- In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.
- Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.
Nutrition Facts : Calories 381 g, Fat 20 g, Fiber 2 g, Protein 18 g, SaturatedFat 8 g
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