Name: Kale & Quinoa Patties
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1 cup quinoa; 2 cups broth; 4 stem kale; 1 cup panko breadcrumbs; 4 eggs; 4 spring onions; 0.333 cup Parmesan cheese; 4 cloves garlic; 1 tsp salt; pepper; oil; 1 medium avocado

I’ve made these Kale & Quinoa Patties at least a few dozen times over the past few years so it’s safe to say that it’s a household favorite. Over the years, I’ve eaten these patties in pretty much every way possible. I’ve put them on buns and eaten them as a burger, I’ve topped them with avocados and goat cheese and cottage cheese and all kinds of other yummy toppings. I’ve eaten them with a fork and knife and I’ve also eaten then straight out of the skillet with my fingers. I’ve eaten them for breakfast, lunch, dinner, and definitely as the occasional snack. Needless to say, I’m a pretty big fan and make these on a very regular basis. (psst, you should too!)

Side Dishes

40 m

American

Food with Feeling

May 4, 2026

Foodwithfeeling.com

From the Cook

1/7

Kale & Quinoa Patties

Food with Feeling Verified

Foodwithfeeling.com

Ingredients

Warning0 allergens identified

Kale & Quinoa Patties

1 cup quinoauncooked

2 cups brothveggie or chicken will work well

4 stem kalesteamed and chopped (about 2 cups chopped up)

1 cup panko breadcrumbs

4 eggswhisked

4 spring onionsthinly sliced

⅓ cup Parmesan cheese

4 cloves garlicfinely minced

1 tsp salt

pepperfreshly ground

oilI use avocado oil but olive or coconut oil will also work well!

1 medium avocado

Instructions

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Instructions

Cook the quinoa in the broth as directed on the packaging. Once done, take off of the heat, top with the kale (don't stir) and cover for 8-10 minutes. Stir and then set aside.

In a large bowl, mix together the quinoa/ kale mixture, breadcrumbs, eggs, onions, cheese, garlic, and S&P.

Take about 1/4 cup at a time, form the quinoa mixture into patties in preparation for cooking.

Over medium heat, heat about 1 tablespoon of oil in a large skillet and add in the patties making sure not to overcrowd them (I cook mine in 2 batches). Cook for 5 minutes on one side, flip, and then cook for an additional 7-8 minutes on the other side. You want a nice golden brown on each side.

Once done, top with your choice of toppings and ENJOY!!

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Dry Your Kale Thoroughly 🥬
Wash and completely dry your kale before chopping to prevent excess moisture in the patties, which will help them hold together better and achieve a crispier exterior when pan-fried.
Toast Quinoa Before Cooking 🌾
Lightly toast dry quinoa in a skillet for 2-3 minutes before adding broth to enhance its nutty flavor and prevent mushy, waterlogged patties.
Chill the Mixture Overnight 🧊
Refrigerate your patty mixture for at least 4 hours (or overnight) before forming and cooking—this allows the binder to set properly, making the patties less likely to fall apart during cooking.
Use Panko as a Dry Coating 🍞
Toast your panko breadcrumbs lightly in a dry pan before mixing into the patties to add textural contrast and prevent them from absorbing too much moisture.
Don't Flip Too Early 🍳
Let each patty cook undisturbed for 4-5 minutes on the first side to develop a golden crust before flipping—resist the urge to move them around or they'll crumble apart.