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.