© Jaymi Heimbuch
Jaymi's Notes:
I love a good quinoa patty. I've made a few versions over the years, and there seems to be countless ways to make these with both sweet and savory flavors. This version is one that even meat lovers could appreciate, since they are so dense from the bread crumbs. Usually I make quinoa patties without the bread crumbs as they are lighter and more crumbly, and you can modify this recipe to do the same thing -- but if you like your patties dense and firm, I recommend keeping them in.
I made two changes to the recipe. First, I prefer swiss chard over kale so I substituted. I also didn't have Parmesan cheese, but did have feta with herbs, and so used that. This recipe is so flexible you could make all types of substitutions to suit your preferences and still get the same basic result.
Two things to note about how you create these. First, I recommend keeping the patties somewhat small if you want to use them as appetizers. Form them to be about palm-sized, and they stay together better in the pan. You could, however, make them a bit larger and then crumble them over a salad instead of keeping them whole. The second note is that you can adjust how much olive oil you use in the pan to get different results. If you have a serious fried food craving, you can use more oil and the patties come out almost as if they were served from a fast food restaurant. Or, if you like lighter and crispier, you can use just enough oil to keep them from sticking to the pan. Either way works, so just go with your preference. This is an extremely forgiving recipe, so experiment!
More on The Cooking Project.
© Jaymi Heimbuch
Kelly's Recipe:
My long suffering husband emitted a small sigh when I told him were having quinoa and kale today for lunch, but even he really enjoyed these patties. The two seem to have an affinity for one another and you see lots of recipes for quinoa salads that include kale.
There is a bit of a sense that such healthy ingredients might be a bit bland or boring, but these patties were very tasty. I ate them with just a bit of lemon juice squeezed over them, but you could make a salsa, or serve them with avocado, or even a dollop of sour cream.
Lots of people keep cooked quinoa in their refrigerator and that would make this a very quick treat, indeed. I picked kale from garden and really just blanched in in boiling water. Then everything goes into a bowl, you form the patties and away you go. It takes about 10 minutes to assemble the ingredients and the patties and then another 10 or 15 minutes to cook. If you aren't keen on kale, you could always use spinach or swiss chard. I might one slight alteration to the recipe by changing the amount of oil from 1 teaspoon to 1 tablespoon. You don't want the patties to be greasy, but 1 teaspoon of oil just wasn't enough for the number of patties.
This recipe is from the website KCET Food.
© Jaymi Heimbuch
Quinoa and Kale Patties
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 tsp sea salt
1 cup steamed kale, chopped
1 cup breadcrumbs
1 tbsp olive oil
Optional toppings: avocado, cilantro, lemon juice, salsa verde, garlic oil
1. The recipe calls for 2 1/2 cups of quinoa -- but if you don't have any precooked, rinse 1 cup of quinoa thoroughly and place the grains in a medium sauce pan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then, with the lid on the pan, bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid - about 20 minutes. Let cool to room temperature.
© Jaymi Heimbuch2. 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 cooking.
© Jaymi Heimbuch3. Heat olive oil in a large skillet over medium-low heat. Cook up to 6 patties at at time (don't overcrowd the pan). Cover the pan and let the patties cook for 7-10 minutes until they 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.
© Jaymi Heimbuch
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