Dessertscoleycooks5.0
Kale & Quinoa Cakes
Golden pan-fried kale and quinoa cakes are crunchy vegetarian patties that are insanely delicious and nutritious! They are easy, customizable and freezer-friendly- the ideal meal to add to your weekly lunch or dinner rotation.
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- spatula
📝 Preparation Steps
1
Heat one tablespoon of olive oil in a large pan over medium heat and begin to sweat out the onions and garlic. Season with a little bit of salt and pepper, and once they’ve softened up at bit (about ⏱️ 3 minutes) add in the kale. Cook for a few more minutes while tossing around until the kale is wilted down. Pull the pan off the heat and let the mixture cool down.
(plus ¼ cup) olive oil (divided)1 tablespoongarlic (minced)3 cloves
2
In a medium bowl combine the quinoa, parsley, eggs, breadcrumbs, and cooled vegetables. Mix everything together really well, then split the mixture into 8 even portions and form each one into a compact, slightly flattened disc.
(plus ¼ cup) olive oil (divided)1 tablespooneggs3breadcrumbs (I used panko, but it doesn't matter)1 cup
3
Heat the remaining olive oil in a large saute pan and gently drop in half of the cakes. Use a spatula to press them down and maneuver the sides to help form them into patties. After a few minutes, check to see if the bottoms have browned, and when they are nice and golden, flip them over. Cook the other side until browned, and remove to drain on a rack or paper towels. Repeat with the remaining cakes.
Nutrition Facts
calories
185 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
3 g
sugar Content
2 g
sodium Content
132 mg
protein Content
7 g
trans Fat Content
0.01 g
cholesterol Content
61 mg
carbohydrate Content
27 g
saturated Fat Content
1 g
unsaturated Fat Content
4 g
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