Makes 12 Patties
1 cup quinoa
5-6 large kale leaves
4 large eggs, beaten
1/2 cup fat free grated parmesan cheese
Small white onion (or about 3 spring onions for milder taste), diced
3 cloves garlic
1 tsp salt
1 tsp cumin
1/4 cup chopped cilantro or parsley (plus more for serving)
1/2 lemon (both the zest and juice)
1 cup panko breadcrumbs
6 tbsp. safflower or vegetable oil (divided, plus more for serving)
Rinse quinoa and then combine it in a medium saucepan with two cups water. Let it soak for about 15 minutes, bring it to a boil then reduce to a simmer and put the top on the pan. Simmer for 20 minutes, remove the lid, fluff with a fork and let come to room temp. Steam kale leaves for about 30 seconds, just to soften a little then chop into small pieces.
In a large bowl combine the cooked quinoa, the kale pieces, eggs, parmesan cheese, onion, garlic, salt, cumin, cilantro or parsley, the zest from 1/2 a lemon and the panko. Use your hands to combine well. Heat 3 tbsp of the oil over medium heat in a high sided skillet. While that’s heating up, form your patties… I use an ice cream scoop for uniformity and it makes exactly 12 patties. Cook six patties at a time, so as not to crowd the pan. Cook on each side for about 5 minutes until golden brown and then put those six in an oven on a cooling rack on a baking sheet then turn the oven to 200 degrees to keep hot while you make the next six patties. Dump out any remaining oil from the first batch and re-heat 3 more tbsp before making the second batch.
Serve the patties topped with avocado slices, sea salt, cilantro or parsley leaves, a squeeze of lemon juice and a drizzle of olive oil.
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