Quinoa and Kale Patties

Quinoa and Kale Patties


This is basically a bunless veggie burger.  Not to worry, carnivores.  They taste so much better than typical veggie burgers.  Don’t believe me when I tell you how good these are?  Well, you’re just wrong … but make these and prove it to yourself.  My meat eating family members devoured ’em.

So get rid of your preconceived notions of what a veggie burger is.  Get rid of your preconceived notions of what you can do with quinoa.  Get ready to make these quinoa and kale patties on a regular basis for your family.

I love how the quinoa crisps up on the outside of the patty, giving it a crunchy golden brown coating.  I love how hearty these are while simultaneously having both light and healthy qualities.  I love serving these patties with tzatziki sauce, chopped sun-dried tomatoes, feta cheese, and fresh dill.  Look at these pictures and tell me you don’t want to eat these right now.

Quinoa and Kale PattiesQuinoa and Kale PattiesQuinoa and Kale PattiesQuinoa and Kale PattiesQuinoa and Kale PattiesQuinoa and Kale Patties



  • 1 cup dry quinoa, cooked according to package directions and cooled
  • 4 eggs, whisked
  • 1/3 cup freshly grated parmesan cheese
  • 1/3 cup feta cheese, crumbled
  • 3 spring onions, sliced
  • 1/4 cup fresh parsley, chopped
  • 3 garlic cloves, minced
  • 1/2 tsp salt
  • Freshly cracked black pepper, to taste
  • 1/2 bunch lacinato kale, stems removed, steamed, and chopped (total 1/2 cup cooked)
  • 1 cup whole grain unseasoned breadcrumbs
  • 1 tbsp vegetable oil, for frying ( 1 1/2 tsp per batch)
  • Serve with tzatziki sauce, chopped sun-dried tomatoes, feta cheese, and fresh dill


In a large bowl, mix together cooked and cooled quinoa, eggs, parmesan cheese, feta cheese, spring onions, parsley, garlic, salt, pepper, steamed kale, and breadcrumbs.  Let mixture sit for about 5  minutes to absorb the liquid.

Using a 1/3 measuring cup, form mixture into 8 equal sized patties.

Heat vegetable oil in a large saute pan over medium heat.  Cook the patties in 2 batches, 4 at a time, so you don’t overcrowd the pan.  Once oil is warm, cook patties for 8-10 minutes per side (with the lid on).  Remove cooked patties to a cooling rack when the 2nd batch is cooking.  Cooked patties will form a golden brown and crunchy coating on both sides.

Serve with tzatziki sauce, feta cheese, sun-dried tomatoes, and fresh dill.

Servings: 4 (Serving size: 2 patties)

Note: If you do not want to make all 8 patties at the same time, leftover mixture can be stored in your refrigerator for 2 days and fried when you are ready to eat.  Leftovers are wonderful when served for breakfast with a slice of fresh tomato and a fried egg.

Quinoa and Kale Patties



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