Quinoa Patties with Kale, Feta & Sun Dried Tomatoes
Quinoa patties are great because there is no limit when it comes to creativity with them. They are healthy, incredibly delicious - both hot and cold - and they keep well over the next couple of days. These vegetarian kale, feta and sun-dried tomato patties taste even more amazing with a poached egg on top but you can of course also serve them with a salad. They work very well as vegetarian burger patties, too.
Also, check out my Tricolour Quinoa Patties with cream cheese and chive.
Ingredients
150 g white quinoa
350 ml vegetable broth
100 g kale
1 white onion
1 garlic glove
40 g sun-dried tomatoes
3 eggs
30 g grated cheese (e.g. cheddar)
30 g feta cheese
5 tbsp all-purpose flour
salt & pepper
olive oil
Method
In a medium-sized saucepan, bring 350 ml broth to the boil, then add 150 g white quinoa and let simmer uncovered for 15 minutes until all liquid has absorbed.
Meanwhile, remove all stalks from 100 g kale. Bring water to the boil in a large saucepan, add 100 g kale and simmer for 6-8 minutes until tender. Drain kale and squeeze out water.
Peel and finely cut 1 white onion and 1 garlic glove. Heat up a lug of olive oil in a small frying pan. Add onion and garlic and cook for 2-3 mins until softened.
Grate 30 g cheese and finely chop 40 g sun-dried tomatoes.
In a large mixing bowl, combine cooked quinoa, drained kale, cooked onion and garlic, grated cheese, 30 g crumbled feta, 3 eggs, 5 tbsp flour and season with salt & pepper to taste.
Heat up a large lug of olive oil in a large frying pan on medium heat. Use your hands to form patties out of the quinoa mix. Carefully place them in the frying pan. Fry for about 3 minutes from each side. The patties should get a nice golden colour. Add more oil if needed.
You can serve the patties with a poached egg on top or/and a nice fresh salad.
Enjoy!
