Kale and Quinoa Patties with Herb Dipping Sauce

Kale and Quinoa Patties with Herb Dipping Sauce

by Tracy Jimenez 6 months ago
0 (0)
21 minutes
282.3 kcal
21.2 g carbs
Description

I needed a recipe to use up leftover quinoa and lentils. This is what I came up with using what I had on hand. Very versatile, quick, and easy.

Ingredients
  • 2 tablespoons olive oil, divided
  • ½ onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 ½ cups stemmed and chopped kale
  • 1 ¼ cups cooked quinoa
  • ½ cup crumbled feta cheese
  • ½ cup Italian bread crumbs
  • ¼ cup cooked lentils
  • 2 eggs, beaten
  • 1 tablespoon chopped parsley
  • salt and ground black pepper to taste
  • 3 tablespoons mayonnaise
  • 6 fresh basil leaves, chopped
  • 1 tablespoon chopped parsley
  • 2 teaspoons dried dill weed
  • 1 teaspoon lemon juice
  • salt and ground black pepper to taste
Directions
  1. 1. Heat 1 tablespoon oil in a large cast iron skillet over medium heat. Cook onion and garlic, stirring frequently, until translucent, about 4 minutes. Add kale; cook until wilted, 4 to 5 minutes.
  2. 2. Place quinoa, feta cheese, bread crumbs, lentils, eggs, 1 tablespoon parsley, salt, and pepper in a large bowl. Mix to fully combine. Mix in the kale mixture. Form into patties by hand.
  3. 3. Heat the remaining 1 tablespoon oil in a skillet over medium heat. Cook the patties, covered, until golden brown, about 5 minutes per side.
  4. 4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer the skillet to the oven; broil the patties until top is crispy, 3 to 5 minutes.
  5. 5. Combine mayonnaise, basil, 1 tablespoon parsley, dill, lemon juice, salt, and pepper in bowl to make the sauce. Dollop onto the patties and serve.
Nutrition Facts
serving: 6 patties
calories: 282.3 kcal
carbohydrates: 21.2 g
protein: 10.7 g
saturated fat: 5.3 g
cholesterol: 83.4 mg
sodium: 531.4 mg
fiber: 3.3 g
sugar: 2.8 g