Kale & Quinoa Cakes

Kale and quinoa cakes on a white plate with lemon wedges.

This recipe for Kale + Quinoa Cakes is an easy vegetarian recipe that's high in protein, fiber, and makes a lovely lunch, dinner or appetizer! These Kale + Quinoa Cakes are one of my favorite freezer friendly meals to keep on hand.

5 from 1 vote

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Course: vegetarian

Cuisine: American

Keyword: eggs, healthy, meal prep, plant based, protein, vegetarian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 185kcal

Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

1 tablespoon (plus ¼ cup) olive oil divided
1 medium yellow onion diced
3 cloves garlic minced
½-1 teaspoon of salt* see note
black pepper to taste
1 large bunch kale finely chopped
3 cups cooked quinoa from about 1 cup dry
3 eggs
1 cup breadcrumbs I used panko, but it doesn't matter
2 tablespoons minced flat leaf parsley

Instructions

Heat one tablespoon of olive oil in a large pan over medium heat and begin to sweat out the onions and garlic. Season with a little bit of salt and pepper, and once they’ve softened up at bit (about 3 minutes) add in the kale. Cook for a few more minutes while tossing around until the kale is wilted down. Pull the pan off the heat and let the mixture cool down.
In a medium bowl combine the quinoa, parsley, eggs, breadcrumbs, and cooled vegetables. Mix everything together really well, then split the mixture into 8 even portions and form each one into a compact, slightly flattened disc.
Heat the remaining olive oil in a large saute pan and gently drop in half of the cakes. Use a spatula to press them down and maneuver the sides to help form them into patties. After a few minutes, check to see if the bottoms have browned, and when they are nice and golden, flip them over. Cook the other side until browned, and remove to drain on a rack or paper towels. Repeat with the remaining cakes.

Video

Notes

The amount of salt needed will depend on whether or not your quinoa is seasoned already. Taste and adjust as needed.
To serve as an appetizer, just form into much smaller patties and keep warm in a low oven before serving.
Other greens or grains may be substituted for the kale and quinoa - try these with rice, millet, barley, farro, buckwheat, swiss chard, spinach, mustard greens, etc.
If the patties are too soft or wet, add a bit more breadcrumbs to make them firmer
Let the patties cook undisturbed for a few minutes before flipping them over. This will prevent them from falling apart in the pan.
Leave enough space in between each patty in the pan so they do not overlap when you press them down. This will also allow them to turn crisp and golden on the bottom and sides.
These freeze beautifully. Once cool, wrap them up tight and freeze in an airtight container for up to 6 months. The reheat very well in a toaster oven.

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