Welcome to Food Friday! Today, we’re diving into a recipe that has become a true staple in my kitchen: wholesome and incredibly versatile Kale and Quinoa Patties. This adaptation, inspired by the wonderful Yummy Supper blog, offers a fantastic way to enjoy nutrient-packed ingredients in a fun, easy-to-eat format. Whether you’re a seasoned health enthusiast or just looking for creative ways to incorporate more greens and whole grains into your diet, these patties are sure to become a cherished addition to your recipe repertoire.

Embarking on this “Food Friday” journey, I’ve learned quite a bit about sharing homemade recipes, especially when it comes to capturing the beauty of home-cooked meals. My photography skills are a work in progress, and while the pictures might not always be magazine-perfect, my enthusiasm for delicious, simple food is unwavering. What matters most is sharing these fantastic flavors and inspiring you to get cooking!

This particular recipe holds a special place because it perfectly utilizes the abundance of fresh kale thriving in my garden. Over the past year, these kale and quinoa patties have been a frequent guest at my dinner table, easily made in a larger batch on a Sunday evening to provide nourishing, ready-to-go lunches for the week ahead. Think of my recipes as a flexible guide, rather than strict instructions. Everyone has unique taste preferences, and I encourage you to adjust ingredients to suit your palate. For instance, I’m a firm believer that you can never have too much garlic, often tripling the amount called for in most recipes!

These patties are more than just a tasty meal; they’re a powerhouse of nutrition, versatility, and convenience. Here’s why they deserve a spot in your weekly rotation:

• Nutrient-Dense: Packed with kale, a superfood rich in vitamins K, A, and C, and quinoa, a complete protein containing all nine essential amino acids.
• Vegetarian & Wholesome: A fantastic plant-based option that’s satisfying and incredibly flavorful, appealing to vegetarians and meat-eaters alike.
• Excellent for Meal Prep: They hold up beautifully in the fridge for several days, making them perfect for batch cooking and quick lunches or dinners.
• Customizable: Easily adaptable to various dietary needs and taste preferences with simple ingredient swaps.
• Kid-Friendly: A wonderful way to sneak in healthy greens and grains for picky eaters, often enjoyed with their favorite dipping sauce.

From a light lunch to a hearty dinner, these patties fit seamlessly into any meal plan. Let’s gather our ingredients and get started!

Crafting the perfect kale and quinoa patty starts with fresh, quality ingredients. Here’s what you’ll need for approximately 12-15 delicious patties:

• 1 cup uncooked quinoa: Provides the structural base and a protein boost. Make sure to rinse it well before cooking to remove any bitterness.
• 4-6 stems of kale, steamed: About 1-2 cups once chopped. Any variety of kale works, but curly or Lacinato (Dinosaur) kale are excellent choices. Steaming makes it tender and easier to incorporate.
• 1 cup breadcrumbs: Italian-seasoned breadcrumbs add a layer of flavor and help bind the patties. For a gluten-free option, use your favorite gluten-free breadcrumbs.
• 4 large eggs, whisked: Essential for binding the mixture together and giving the patties a good texture.
• 2-5 spring onions, thinly sliced: Or 1 small onion of your preference (yellow, red, or white onion work well). The quantity depends on how much onion flavor you desire.
• 1/3 cup Parmesan cheese*: Adds a savory depth and helps achieve that perfect binding and golden crust. Freshly grated is always best!
• 2-6 cloves garlic, minced: Adjust to your garlic preference. I often go for the higher end because it enhances the overall savoriness.
• 1 teaspoon salt: A good starting point. You may adjust to taste.
• Freshly ground black pepper: To taste, adding a subtle warmth and spice.
• Olive oil (or coconut oil): For cooking the patties, ensuring a beautiful golden-brown exterior and crispy edges.

*A note on Parmesan cheese: While the cheese significantly enhances the flavor and improves the patty’s binding, I’ve successfully made them without it for a dairy-free version. They still taste great, but the texture might be slightly less cohesive. If omitting, consider adding an extra tablespoon of breadcrumbs or a teaspoon of nutritional yeast for a cheesy flavor hint.

Follow these simple steps to create your own batch of delicious kale and quinoa patties:

• 1. Cook the Quinoa: Prepare your quinoa according to package instructions. Typically, this involves rinsing 1 cup of quinoa, then simmering it in 2 cups of water or broth until all liquid is absorbed and the quinoa is fluffy. Once cooked, spread it out on a plate or shallow dish and let it cool down for at least 15-20 minutes. Cooling is crucial to prevent the patties from becoming too moist and falling apart.
• 2. Steam the Kale: Wash your kale thoroughly. Remove the tough stems and chop the leaves into small, manageable pieces. Place the chopped kale in a pot with about 1/2 cup of water, cover, and steam over medium heat for 5-7 minutes, or until the kale is tender and bright green. Drain any excess water very well – you can even gently squeeze it dry with a clean kitchen towel to remove maximum moisture.
• 3. Prepare Aromatics: Thinly slice your chosen onion(s) and mince the garlic cloves.
• 4. Combine All Ingredients: In a large mixing bowl, combine the cooled quinoa, steamed and drained kale, whisked eggs, breadcrumbs, sliced onion, minced garlic, Parmesan cheese, salt, and a generous amount of fresh ground pepper. Mix everything thoroughly until well combined. The mixture should be moist enough to hold its shape but not overly wet.
• 5. Form the Patties: Take about 2-3 tablespoons of the mixture and form it into small, uniform patties. Aim for a size that’s easy to handle and cooks evenly – roughly 2-3 inches in diameter and about half an inch thick. You should get approximately 12-15 patties, depending on their size. Keeping them on the smaller side tends to yield the best cooking results.
• 6. Cook the Patties: Heat a skillet (cast iron works wonderfully) over medium heat with a tablespoon or two of olive oil (or coconut oil). Once the oil is shimmering, carefully place 3-4 patties into the pan, ensuring not to overcrowd it. Cook for about 4-6 minutes per side, or until they are beautifully golden brown and crispy on the outside and heated through. Keep an eye on them to prevent burning. Adjust heat as needed. Repeat with the remaining patties, adding more oil to the pan if necessary.
• 7. Serve and Enjoy: These patties are fantastic on their own, but truly shine with the right toppings or sides.

Enjoy your freshly made Kale and Quinoa Patties!

The beauty of these kale and quinoa patties lies in their versatility. They can be dressed up or down, making them suitable for any meal of the day. Here are some of my favorite ways to enjoy them:

• Classic Toppings: My go-to combination is fresh avocado slices and a dollop of creamy cottage cheese. While cottage cheese might seem unconventional, its tangy creaminess perfectly complements the savory patties.
• Fresh & Zesty: The first time I made these, I paired them with a squeeze of fresh lime juice, diced avocado, and a sprinkle of chopped cilantro. This combination is incredibly refreshing.
• Dipping Sauces Galore:
  • Yogurt Dill Sauce: Mix Greek yogurt with fresh dill, lemon juice, garlic powder, and a pinch of salt and pepper.
  • Spicy Sriracha Aioli: Combine mayonnaise with sriracha, a touch of lime juice, and minced garlic.
  • Tahini Dressing: Whisk tahini with lemon juice, water, garlic, and a touch of maple syrup for a nutty, savory dressing.
  • Simple Ketchup or Hot Sauce: Sometimes, the simplest pairings are the best!
• As a Burger: Serve them on a whole-grain bun or lettuce wrap with your favorite burger toppings like lettuce, tomato, pickles, and a slice of cheese.
• Salad Topper: Crumble cooled patties over a fresh green salad with a light vinaigrette for an added boost of protein and texture.
• Breakfast & Brunch: Pair them with a poached egg, roasted sweet potatoes, or a side of fruit for a wholesome start to your day.
• Mini Appetizers: Make smaller patties and serve them with toothpicks alongside a variety of dipping sauces for your next gathering.

Don’t be afraid to experiment with your own favorite flavors and ingredients. The possibilities are endless!

To ensure your Kale and Quinoa Patties turn out perfectly every time, and to inspire further culinary adventures, consider these tips and variations:

Achieving the Perfect Texture:

• Cool Ingredients: Always ensure your cooked quinoa and steamed kale are cooled before mixing. Hot ingredients can make the egg cook prematurely and create a mushy mixture.
• Drain Kale Thoroughly: Excess water from the steamed kale is the enemy of firm patties. Squeeze out as much moisture as you can.
• Don’t Overmix: Mix until just combined to avoid developing the gluten in the breadcrumbs too much, which can lead to tough patties.
• Uniform Size: Aim for patties of similar size and thickness to ensure even cooking.

Flavor Variations:

• Herbaceous Boost: Add fresh herbs like chopped parsley, basil, chives, or a hint of dried oregano or thyme to the mixture.
• Spicy Kick: A pinch of red pepper flakes or a dash of cayenne pepper can add a pleasant heat.
• Cheesy Alternatives: Experiment with other cheeses like crumbled feta, shredded cheddar, or a dairy-free vegan cheese alternative.
• Veggie Add-ins: Finely grated carrots, zucchini (well-squeezed for moisture), bell peppers, or corn kernels can add extra nutrients and texture.
• Seed Power: Mix in a tablespoon of chia seeds or ground flax seeds for an extra nutritional punch and improved binding.

Dietary Adjustments:

• Gluten-Free: Simply swap regular breadcrumbs for your favorite gluten-free variety.
• Dairy-Free/Vegan: Omit the Parmesan cheese (or use a vegan alternative) and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 5 minutes to thicken) instead of chicken eggs.

Make-Ahead & Storage:

• Refrigeration: Cooked patties can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or oven for best texture.
• Freezing Cooked Patties: Allow cooked patties to cool completely. Arrange them in a single layer on a baking sheet and flash freeze for an hour. Once solid, transfer to a freezer-safe bag or container, separated by parchment paper, for up to 2-3 months. Reheat from frozen in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy.
• Freezing Uncooked Patties: Form patties as directed, then arrange on a parchment-lined baking sheet. Flash freeze until firm, then transfer to a freezer-safe bag. Cook from frozen in a lightly oiled skillet over medium heat, adding a few extra minutes to the cooking time per side.

With these tips, you’re well-equipped to make these kale and quinoa patties a regular, healthy, and delicious part of your meal planning!

These Kale and Quinoa Patties have earned their spot as a cherished recipe in my kitchen, and I’m confident they will in yours too. They represent everything I love about home cooking: wholesome ingredients, simple preparation, and incredible flavor that makes healthy eating genuinely enjoyable. Whether you’re making them for a quick weekday lunch, a satisfying dinner, or prepping for the week ahead, their versatility and nutritional benefits are unmatched.

Don’t let the simplicity fool you; these patties are bursting with savory goodness and satisfying textures. I encourage you to embrace the spirit of adaptation, tweak the ingredients to your heart’s desire, and truly make this recipe your own. Happy cooking, and I hope these patties bring as much joy and deliciousness to your table as they do to mine!