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Kale and Quinoa Patties

1 cup uncooked quinoa
2 cups of broth (veggie or chicken work well)
2 cups of chopped kale (fresh or frozen kale both work)
1 cup panko breadcrumbs (gluten-free panko also works)
4 eggs, whisked
4 spring onions, thinly sliced
1/3 cup (or more) parmesan cheese
4 cloves garlic, finely minced (or garlic scrapes)
1 tsp salt
freshly ground pepper
oil for skillet
Cook the quinoa in the broth as directed on the packaging. Once done, take off of the heat and top with the kale (don’t stir) and cover for 10 to 15 minutes. Stir and then set aside.
In a large bowl, mix together the quinoa/kale mixture with the breadcrumbs, eggs, onion, garlic, cheese, and S&P. Form into patties (I just used a nice handful; recipe calls for 1/4 cup at a time.)
Over medium heat, heat about a tbsp of oil in large skillet and add the patties, making sure not to overcrowd them. (Cook in a couple of batches.)
Cook for 5 minutes on one side, flip and cook for another 7-8 minutes. You want a nice golden brown on each side.
Shared by CSA member Kristine Moser: "It works on its own, but most recently I love it on top of a salad made with your greens, cucumbers, snap peas and spring onions (with homemade ranch dressing that includes your dill) and for a very filling breakfast, it is a great base for a smooshed avocado and over-easy egg."
The original recipe can be found at https://foodwithfeeling.com/kale-and-quinoa-patties
*I think this recipe would also work well with other greens, such as swiss chard, beet greens, etc.
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