Kale and Quinoa Patties with Herb Dipping Sauce recipe

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Ingredients

2 tablespoons olive oil, divided
½ onion, finely chopped
1 clove garlic, finely chopped
1 ½ cups stemmed and chopped kale
1 ¼ cups cooked quinoa
½ cup crumbled feta cheese
½ cup Italian bread crumbs
¼ cup cooked lentils
2 eggs, beaten
1 tablespoon chopped parsley
salt and ground black pepper to taste
3 tablespoons mayonnaise
6 fresh basil leaves, chopped
1 tablespoon chopped parsley
2 teaspoons dried dill weed
1 teaspoon lemon juice
salt and ground black pepper to taste

Nutrition Info

282.3 calories
carbohydrate: 21.2 g
cholesterol: 83.4 mg
fat: 17.7 g
fiber: 3.3 g
protein: 10.7 g
saturatedFat: 5.3 g
servingSize: -
sodium: 531.4 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon oil in a large cast iron skillet over medium heat. Cook onion and garlic, stirring frequently, until translucent, about 4 minutes. Add kale, cook until wilted, 4 to 5 minutes.

  2. Place quinoa, feta cheese, bread crumbs, lentils, eggs, 1 tablespoon parsley, salt, and pepper in a large bowl. Mix to fully combine. Mix in the kale mixture. Form into patties by hand.

  3. Heat the remaining 1 tablespoon oil in a skillet over medium heat. Cook the patties, covered, until golden brown, about 5 minutes per side.

  4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer the skillet to the oven, broil the patties until top is crispy, 3 to 5 minutes.

  5. Combine mayonnaise, basil, 1 tablespoon parsley, dill, lemon juice, salt, and pepper in bowl to make the sauce. Dollop onto the patties and serve.

Recipe Yield

6 patties

Recipe Note

I needed a recipe to use up leftover quinoa and lentils. This is what I came up with using what I had on hand. Very versatile, quick, and easy.

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