So, it's been busy around here. I presented my master's project with great success and got matched with an INTERNSHIP!!!! So incredibly excited! It's also my birthday. With all the excitement, I realized that 12 days had somehow slipped away without me giving you anything new and wonderful to eat. Don't worry, I've got plenty of options up my sleeve, just hadn't had a moment to post them.
My mom requested this recipe because we made them together when she was out visiting about a month ago and LOVED them. I've made them once or twice since, and they area always a hit. So, without further adieu...
Kale Quinoa Cakes
adapted from Joy the Baker
makes about 10ish small cakes
3/4 cup cooked quinoa
2 large eggs
1/2 Tbs olive oil
1/2 medium onion, finely diced
2 cloves of garlic, minced
1-2 cups chopped kale (or spinach), removed center stem/stalk of kale before chopping
splash of apple cider vinegar
1/4 cup grated parmesan cheese
1/4 cupish of chopped sun-dried tomatoes
1-2 Tbs dried parsley
1/2 cup panko bread crumbs
salt and pepper to taste
1 tsp red pepper flakes
2 Tbs olive oil for frying
lemon wedges, cucumbers, spicy mustard, and greens for serving
Heat a pan over medium-high heat. Put in your Tbs of oil and add the onions. Cook for a couple of minutes until starting to soften, but not brown. Add the garlic and sauté for another minute. Add your kale and heat just until the kale seems to soften and wilt a bit. Splash in your apple cider vinegar and remove from the heat.
In a medium-sized bowl, toss your quinoa (best if made ahead of time and chilled), 2 eggs, sautéed veggies, cheese, sun-dried tomatoes, herbs and spices, and bread crumbs. Mix together really well so that everything is evenly dispersed and moist.
Heat a tablespoon of oil or so in your skillet over mediumish heat. Scoop out about 2 tablespoon's worth of "batter" and pat into a small patty or cake form. (if stuff is really sticking to your hands, you can wet your hands or let the batter chill for a little bit). Place your cake into the skillet. Repeat, leaving enough room in the pan to flip the cakes. Cook about 4 minutes per side, or until golden brown. Remove cakes to a paper towel-lined plate or pan. If you're making all the cakes now, place the cooked cakes in a warm oven (200*) so they stay crisp and warm while you make the remaining cakes. You can also just cover and store the remaining "batter" and make the cakes fresh when you want them. Pre-made cakes heat up really well on a skillet.
Serve over greens. I especially love them with hot mustard! And, for a twist, a poached/over easy egg is AWESOME on top of these babies!
Kale Quinoa Cakes
adapted from Joy the Baker
makes about 10ish small cakes
3/4 cup cooked quinoa
2 large eggs
1/2 Tbs olive oil
1/2 medium onion, finely diced
2 cloves of garlic, minced
1-2 cups chopped kale (or spinach), removed center stem/stalk of kale before chopping
splash of apple cider vinegar
1/4 cup grated parmesan cheese
1/4 cupish of chopped sun-dried tomatoes
1-2 Tbs dried parsley
1/2 cup panko bread crumbs
salt and pepper to taste
1 tsp red pepper flakes
2 Tbs olive oil for frying
lemon wedges, cucumbers, spicy mustard, and greens for serving
Heat a pan over medium-high heat. Put in your Tbs of oil and add the onions. Cook for a couple of minutes until starting to soften, but not brown. Add the garlic and sauté for another minute. Add your kale and heat just until the kale seems to soften and wilt a bit. Splash in your apple cider vinegar and remove from the heat.
In a medium-sized bowl, toss your quinoa (best if made ahead of time and chilled), 2 eggs, sautéed veggies, cheese, sun-dried tomatoes, herbs and spices, and bread crumbs. Mix together really well so that everything is evenly dispersed and moist.
Heat a tablespoon of oil or so in your skillet over mediumish heat. Scoop out about 2 tablespoon's worth of "batter" and pat into a small patty or cake form. (if stuff is really sticking to your hands, you can wet your hands or let the batter chill for a little bit). Place your cake into the skillet. Repeat, leaving enough room in the pan to flip the cakes. Cook about 4 minutes per side, or until golden brown. Remove cakes to a paper towel-lined plate or pan. If you're making all the cakes now, place the cooked cakes in a warm oven (200*) so they stay crisp and warm while you make the remaining cakes. You can also just cover and store the remaining "batter" and make the cakes fresh when you want them. Pre-made cakes heat up really well on a skillet.
Serve over greens. I especially love them with hot mustard! And, for a twist, a poached/over easy egg is AWESOME on top of these babies!