kale and quinoa cakes

It’s amazing to think that just a year or two ago you wouldn’t find a stitch of kale on our family’s dinner table. We had to ease into the leafy green superfood by covering it with bacon (anything that tastes even a little like bacon is usually a thumbs up in our house). Now, it seems like we’ve always got a bunch in our fridge. Kale has worked its way into the dinnertime veggie rotation, sometimes still cooked in bacon, sometimes we let it shine all on its own, and sometimes cooked in little cakes.

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A food that hasn’t had quite the success that kale has in our house is quinoa. The protein packed grain is still trying to find its big break on our dinner table. I’m a fan, but finding ways keep quinoa from eliciting a painful grimace on my dad’s face is proving to be quite the task. These cakes are a step in the right direction.

Here you take cooked quinoa, mix it up with some blanched kale and breadcrumbs and round out the flavor with some salty parmesan cheese, green onions, and minced garlic. They are really tasty right out of the pan! Not as great cold though, so if you’re not already a lover of quinoa and kale I’d suggest reheating them or saving the uncooked mixture in the refrigerator and quick frying them when you’re ready to get eating!

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Kale & Quinoa Cakes

Makes 8-10 cakes. Recipe adapted from Yummy Supper

Ingredients:

  • 1 1/4 cup cooked quinoa *
  • 3 eggs, whisked
  • 1/4 cup parmesan cheese
  • 1 spring onion, sliced thin
  • 1.5 cloves garlic, minced
  • pinch salt
  • 1/2-3/4 cup blanched kale, chopped **
  • 1/2 cup breadcrumbs (I used whole wheat, but gluten free would work too)
  • 1 tsp olive or coconut oil

Directions:

In a large bowl combine quinoa, eggs, cheese, onion, garlic, salt, kale, and breadcrumbs. Mix well and then let sit for a few minutes to allow the liquid time to absorb. You want your mixture to be moist but not runny.

Heat your olive or coconut oil in a large pan over medium heat. Form your cakes and place into pan. (be sure not to overcrowd) Cover the pan and let the cakes cook for 7-10 minutes. The bottoms should be a nice deep golden brown when you flip. Now cook the other sides for another 7 minutes. Let the patties rest on a cooling rack. I needed to do 2 batches but that may differ depending on the size of your pan.

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We ate ours alongside some ribs and asparagus at dinner time, but these would also be great topped with a little avocado and lemon juice, maybe some chicken salad… yum!

* If you don’t have already cooked quinoa lying around, just cook some up! You can do as much or as little as you’d like but the rule of thumb is 1 cup uncooked quinoa needs 2 cups of water to cook and should yield about 2 1/2 cups cooked quinoa. Throw your uncooked quinoa and water into a pot, allow it all to come to a boil, then reduce to a simmer, cover and let cook until all the liquid has absorbed and the quinoa is nice and tender. Fluff and let cool to room temp.

** To blanch your kale bring a large pot of water to a boil. Submerge kale entirely and drain immediately.

 

 

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