Quinoa and Kale Patties
Recipe type: Lunch
Ingredients
- 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.)
Instructions
- Cook the quinoa in a medium size pan following the instructions on the packet and let it cool down
- Heat the garlic infused olive oil in a non-sticky pan on a medium heat and add the kale leaves
- Cook the kale until wilted then remove from heat and cool down for a few minutes
- In a medium size bowl mix the cooked quinoa, eggs, cooked kale, parmesan, parsley, gluten free flour, salt and pepper
- 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)
- Shape the mixture into equal size patties and cover them with the bread crumbs
- Place the patties in the pan and cook them on medium heat until golden brown on each side
- Remove patties from the pan and use a paper towel to soak up the excess oil
- Optional: Serve with a an olive paste sauce and garden salad
