Ingredients:
- 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)
- Avocado
Method:
- 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 and then reduce to a simmer. Put the top on the pan. Simmer for 20 minutes.
- Remove the lid, fluff with a fork and let it cool down to room temperature.
- Steam kale leaves for about 30 seconds just to soften a little. Chop them 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 oil over medium heat in a high sided skillet.
- While that’s heating up, form your patties. Use an ice cream scoop for uniformity and make exactly 12 patties.
- Cook six patties at a time. 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.
- Turn the oven to 200 degrees 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.