Quinoa and Kale Patties

Quinoa and Kale Patties
Recipe type: Lunch
  • 1 cup (190g) uncooked quinoa, rinsed
  • 3 tablespoon garlic infused oil
  • 2 cups (120g) chopped baby kale leaves
  • 3 large eggs, beaten
  • 1 teaspoon sea salt
  • ½ cup (90g) Parmesan, grated
  • 1 tablespoon chopped parsley (fresh or semi dried is best)
  • ¾ cup ( 115g) gluten free flour
  • ¾ cup (90g) gluten free bread crumbs
  • 5 tablespoons extra-virgin olive oil to fry the patties
  • To serve with :
  • Olive paste (same method as on ‘Grilled Eggplant Sandwich’ recipe)
  • Side salad of your choice (salad leaves, rocket, cucumber, sliced bell pepper etc.)
  1. Cook the quinoa in a medium size pan following the instructions on the packet and let it cool down
  2. Heat the garlic infused olive oil in a non-sticky pan on a medium heat and add the kale leaves
  3. Cook the kale until wilted then remove from heat and cool down for a few minutes
  4. In a medium size bowl mix the cooked quinoa, eggs, cooked kale, parmesan, parsley, gluten free flour, salt and pepper
  5. Heat some extra virgin olive oil, enough to coat the bottom of a non-sticky frying pan (substitute with coconut oil or other healthy low FODMAP oil, if you prefer)
  6. Shape the mixture into equal size patties and cover them with the bread crumbs
  7. Place the patties in the pan and cook them on medium heat until golden brown on each side
  8. Remove patties from the pan and use a paper towel to soak up the excess oil
  9. Optional: Serve with a an olive paste sauce and garden salad


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.