I made these Lemon, Olive, and Parsley Quinoa cakes a couple of months ago but never got around to blogging about them because I hadn't taken a picture when I initially made them. I thought I would make them sometime again, until I made these similar cakes.
I'm not a huge fan of lemon and I like kale, so I really enjoyed these even more than the first ones I made because they are so simple and easy to make.
I added red pepper flakes to these, but if you don't like spicy foods as much you can use regular ground pepper as well. I typically don't like a lot of spicy foods, but I enjoyed the small kick that the red pepper flakes gave to these delicious cakes!
1 1/2 cups raw quinoa, rinsed
2 1/4 cups water
1 teaspoon salt
1 tablespoon olive oil, plus more for frying
1/2 medium yellow onion, finely chopped
3 cloves garlic, minced
3 cups chopped kale
1/4 teaspoon apple cider vinegar
1/2 cup grated Parmesan cheese
1/4 cup roughly chopped sun-dried tomatoes
1/3 cup chopped parsley
1 cup panko bread crumbs
1/2 teaspoon crushed red pepper flakes
4 large eggs, beaten
1 tablespoon water
Place quinoa, water, and 1/2 teaspoon in a medium saucepan over medium heat. Bring to a boil, cover, decrease heat, and simmer 25-30 minutes, or until quinoa is tender. Remove from heat and let cool to room temperature. You're going to need 3 cups.
Heat 1 tablespoon olive oil over medium heat in a medium skillet. Add the onions and garlic and cook for about 5 minutes. Add kale and cook until slightly wilted, about 1 minute. Remove from heat and add the apple cider vinegar. Place this kale mixture in a bowl with the quinoa and allow to cool to room temperature (placing this in the fridge speeds up this process).
Once the kale and quinoa has cooled, add the Parmesan, sun-dried tomatoes, bread crumbs, remaining 1/2 teaspoon salt, and red pepper flakes. Then, add the beaten eggs and stir until most of the mixture is moistened. Finish by adding the tablespoon of water.
Take 2 tablespoons of this mixture and form into a small ball. Flatten into a patty. Repeat with the rest of the batter (you can refrigerate this if you don't want to make them all at once).
Heat a small amount of olive oil in a large skillet over medium low heat. Add about 6 patties to the pan and cook until evenly browned on each sound, about 5 minutes per side. Transfer to a paper towel lined plate.
Source: adapted from Joy the Baker