Kale and Quinoa Patties with Sundried Tomatoes and Romano Cheese

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quinoa and kale patties I opened my freezer the other day and saw a quart size container of cooked quinoa, I like to do that with different grains, I always make extra and freeze some, it’s nice and handy, and makes for some quick meals during the week. I do it with quinoa, couscous, farro and rice, a quick defrost and you’re ready to go!

quinoa and kale patties I decided to try my hand at making quinoa patties, and being a “newbie” at this I searched the Internet for some inspiration. Kale and quinoa sounded like a good combination to start with and then I gave it my own little Italian twist.

quinoa and kale patties Most of the recipes I saw added a bunch of breadcrumbs, I wanted to try making them without bread, so I just added more cheese instead and surprisingly they came out perfect! I added sundried tomatoes to mine, romano cheese, a little basil. Think about what you might have on hand, like shredded carrots, diced red pepper, other types of greens and cheese, different kinds of herbs, basically the sky’s the limit on additions.

quinoa and kale patties They’re very versatile, and a nice meatless meal that you can make ahead and reheat. I served mine alongside a simple salad for lunch, and topped them off with some tzatziki sauce.

quinoa and kale patties I also served them as a main course with a warm roasted red pepper sauce and a nice side of mixed veggies.

quinoa and kale patties And if you have any leftover at all, just plop a crispy fried egg on top for a wonderful breakfast, it’s so darn good!

Kale and Quinoa Patties with Sundried Tomatoes and Romano Cheese
 
Ingredients
  • Recipe adapted from Every day Dishes and DIY
  • 2½ cups of cooked and cooled quinoa, either tri-color or plain, cooked according to package. I advise having this done ahead of time.
  • 4 cups of kale, deveined and chopped up into small shreds
  • 1 cup of grated romano cheese
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • 3 large eggs, beaten
  • 2 tablespoons or so of diced sundried tomatoes, if using oil packed, rinse and pat dry
  • 1 heaping tablespoon chopped fresh basil
  • olive oil
Instructions
  1. In a large skillet, drizzle bottom with olive oil and saute onions and garlic until soft then add in the shredded kale and cook until wilted on a medium low flame, stirring and being careful not to burn edges of kale, let it cool down.
  2. In a medium bowl combine the quinoa, romano cheese, basil, sundried tomatoes and the three beaten eggs.
  3. Add the cooled down kale mixture to the bowl and combine everything well.
  4. Heat another skillet, I would use a non stick surface because of the cheese, drizzle that with olive oil.
  5. Form patties and place into hot pan, medium flame, don't move them until a crust forms on the bottom! (very important) then flip them over and cook the other side until crust forms, watch them so they don't burn, lower heat if necessary.
  6. The crust that forms will keep them together, so don't move turn them before that happens or else they will fall apart.
  7. remove patties, place on a paper towel and serve..

 

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Comments

  1. This looks DELICIOUS! I love the versatility of the patties. And these photos are beautiful!

  2. What a totally cool idea! This would be perfect for me. I am always looking for a snack, and I go for the junk food, cookies or crackers. I need to keep those cooked grains cooked up and frozen, and I just love this idea of the combo-patties. Thanks for the inspiration!

  3. I added an extra egg for good luck. So good!

    • I took your advice and added the extra egg, as well. Made them last night and really enjoyed them. Interesting texture with the quinoa and kale. Love the sun dried tomato and basil. I portioned them in 1/3 c patties. Will have for breakfast this A.M.!

  4. I like this as it is gluten free, and I can serve it to my gluten free family members! They look very tasty!

  5. Oh my I am so making these and er soon! I think my favorite will be with a runny egg on top for brunch:-) I will also try and remember to make extra grains and freeze……..Such a good idea. Yum!

  6. Well here I go hitting my forehead again – I’m going to look like a cro-magnum person before long. That is an excellent idea and we always have extra because there is only the two of us and I make a full recipe of the couscous, quinoa, farro and rice. Your recipe is a perfect springboard. Grazie, Marie!!

  7. Marie – I too, make extra brown rice and freeze it since it takes so long to cook. I have to admit, I’ve cooked and eaten quinoa, but am not really enamored of it yet. However, that being said, your photos look extremely enticing. Of course, you could make a piece of cardboard look enticing.

  8. This looks delicious! Definitely something I will try.

  9. I got hungry….

    Wowwwwww

    Saluti da Letychicche,

    http://letychicche.blogspot.it

  10. Would it work to add sun dried tomato pesto instead of sun dried tomatoes?