Kale & quinoa patties

Kale & quinoa patties

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(2 ratings)

Prep: 30 mins Cook: 30 mins - 35 mins

Easy

Serves 4

These veggie burgers are scrumptious and simple to make, top with fresh pesto and goat's cheese for a light lunch or dinner

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal564
  • fat33g
  • saturates9g
  • carbs43g
  • sugars9g
  • fibre3g
  • protein21g
  • salt1.4g
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Ingredients

  • 140g quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 500g hot vegetable stock
  • 100g kale, stalks removed, leaves roughly chopped
    Kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 75g fresh white breadcrumbs
  • 2 medium eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 50g sundried tomatoes, roughly chopped
  • 100g goat's cheese, cut from a round log
  • green salad, to serve (optional)

For the pesto

  • ½ small pack basil, leaves only
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • ½ small pack parsley, leaves only
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 garlic cloves, crushed
  • 50g pine nuts, toasted
  • 50g Parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 150g olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Put the quinoa in a saucepan and pour over the hot stock. Simmer for 18-20 mins over a gentle heat until the grains have fluffed up and the liquid has disappeared. Remove from the heat and allow to cool. Meanwhile, bring a large saucepan of water to the boil. Add the kale and simmer for 6-8 mins until cooked through. Drain, squeeze out any excess water and set aside.

  2. Put 1 tbsp olive oil in a small frying pan over a medium heat. Add the onion and cook for 2-3 mins until translucent. Add the garlic and cook for 1 min more. Tip the cooked quinoa into a bowl and add the kale, onion, garlic, breadcrumbs, egg and sundried tomatoes. Season well and mix to combine. Set aside.

  3. To make the pesto, put the basil, parsley, garlic, pine nuts and Parmesan in a small food processor. Pulse, slowly pouring in the oil, until you have a thick pesto. Squeeze in the lemon juice to loosen, then set aside.

  4. Gently heat 2 tbsp olive oil in a shallow frying pan. Using your hands, form the quinoa mixture into 8 round patties. Add to the frying pan and fry for 4-5 mins each side until crisp and golden.

  5. Heat the grill to high and put a slice of goat’s cheese on top of each patty. Place under the grill to brown and melt the cheese slightly – this will take a matter of seconds, so keep an eye on them. Top each patty with a generous spoonful of pesto and serve with some fresh green leaves, if you like.

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Comments, questions and tips

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NickyCWilliamson
29th Nov, 2016
5.05
This was fabulous. The cakes became nice and crispy and held together very well. Thinking of trying them next time with slices of roasted butternut squash or avocado slices on top.
stephiemummy
13th Apr, 2016
3.8
Made these for friends tonight, yummy. Used ready pouches of quinoa and jar of pesto though and served with salad and tiny bread rolls. Also, made in advance and reheated in oven with the goats cheese, so I wasn't frying in front of everyone!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
stephiemummy
13th Apr, 2016
3.8
Wait until the patties are fully browned on the first side before turning them or they fall apart.