Ingredients for Pan Fried Quinoa Cakes
- 1 bunch (about 10 oz) kale
- Sea Salt
- Sweet Potato
- 1 cup quinoa
- Yellow Onion
- Parmesan Cheese
- Fresh Dill
- Cayenne Pepper
- 2 large eggs
- 2 tablespoons olive oil (plus more as needed)
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How to Make Pan Fried Quinoa Cakes
- Bring 4 cups of water to a boil in a large pot. Add 1 bunch (about 10 oz) of kale and 1 teaspoon of salt.
- Cook for 1 minute, then remove the kale using a slotted spoon and place it in a large bowl.
- Once the kale is cool enough to handle, squeeze out excess water and set aside.
- Return the water to a boil in the same pot. Add 2 medium sweet potatoes, peeled and diced.
- Simmer until tender-crisp, about 3 minutes. Remove with a slotted spoon and place in a separate bowl. Set aside.
- Measure 3 cups of the cooking water from the pot, discarding the rest. Return the 3 cups to the pot and bring to a boil.
- Add 1 cup of quinoa and stir. Reduce heat to medium-low, cover, and simmer until the water is absorbed, about 12 minutes.
- Remove from heat and let stand, covered, for 10 minutes.
- Add the cooked quinoa to the bowl with the kale and toss to combine.
- Gently mix in the sweet potatoes, 1/2 cup chopped red onion, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped fresh dill, and 1/4 teaspoon cayenne pepper (or to taste).
- Set aside to cool for 10 minutes.
- Add 2 large eggs and mix well to combine.
- Prepare a large, rimmed baking sheet.
- Using a 1/2 cup measuring cup, scoop the quinoa mixture, press firmly to level the top, and invert onto the baking sheet. Repeat to form 14 patties.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Cook the patties in batches of 4-6, until golden brown on each side, about 4 minutes per side. Add more oil as needed.
- Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
10g
Fat
15g
Carbs
15g
