Spring Favorites: Kale and quiona patties

Kale is a wonderous vegetable that thrives in winter and spring. Pick up a fresh bunch of kale and make these moreish veggie patties for a BBQ or nutrition-packed dinner.

Channeling the magic combination of breadcrumbs, rosemary and parmesan cheese – these patties are perfect for a vegetarian burger and also go great on a pile of your favourite greens. Bake ‘em or fry ‘em, but best make extra to enjoy them for lunch all week – turns out you can eat them cold too!

Kale and Quinoa patties

Serves 2 • 40min

Ingredients

• 1/2 a bunch of fresh kale rinsed and stripped off stems. (Ensure to remove all thick stalks and stems and re-use in a sou, risotto or stock)

• 1 ½ cups organic quinoa, cooked

• 1 cup bread crumbs – 3/4 cup breadcrumbs for patty with an extra 1/4 for coating

• 1 cup spring onion chopped + extra for garnishing

• ½ cup freshly grated parmesan cheese

• 1 egg lightly beaten

• 2 cloves of garlic crushed

• 1 tablespoon chopped rosemary dried or fresh

• salt and pepper

• olive oil for frying

Directions

1. In a small fry pan over medium heat, add some oil and the garlic. Fry garlic for 1 minute then add the kale. Sautee until kale turns bright green and soft. This should take 3-4 minutes.

2. Whilst kale is cooking down, add the quinoa, bread crumbs, spring onions, rosemary, parmesan, salt and pepper to a bowl. Mix to combine.

3. Once kale has softened fully, let cool. Once cooled add to the box of the quinoa mix.

4. Add the beaten egg and mix thoroughly with your hands, combining all the ingredients together to form a patty mix.
   Once patty mixture has fully combined, start shaping.

5. Form a firm patty with your hand, pressing down and making burger patty size shapes.
   Heat oil in a fry pan ready to shallow fry.

6. Pour the breadcrumbs on a plate and season with salt and pepper.

7. Coat patties in a layer of bread crumbs by gently patting them onto the plate. Rest and set aside in the fridge whilst preparing to shallow fry.

8. Whilst patties are resting, heat up 2cm of canola or sunflower oil in a shallow and wide frypan. Heat on medium heat and once the oil is shimmering, add the patties.

9. Shallow fry on oil over a medium heat for 2-3 minutes on one side or until golden. Flip at the 2-3 minute mark and do the same on the other side.

10. You can use a spatula to press down and flatten in pan. Remove and place on a paper towel until ready to serve.