Kale Patties. I've made these Kale & Quinoa Patties at least a few dozen times over the past few years so it's safe to say that it's a household favorite. I actually originally posted this recipe back before I really knew that. Our spicy kale quinoa patties recipe is a scrumptious substitute for those rubbery veggie patties you've been choking down.

The utter deliciousness of this recipe is tough to explain until you try it for yourself. It's got all the right flavors and can be enjoyed so many different. If you've ever wondered how to transform leftover quinoa into something more than an addition to salads, these patties are the answer! You can cook Kale Patties using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Kale Patties

You need 2 cup of fresh organic Kale.
It's 1 cup of diced Organic Onion.
You need 1 cup of diced Organic Green/Red Pepper.
Prepare 1 cup of chopped Portobello Mushrooms.
Prepare 1 cup of diced Roma Tomatoes.
You need .5 cup of diced Butternut Squash.
It's 2 tsp of Sea Salt.
You need 2 tsp of Onion Powder.
Prepare 2 tsp of Basil.
You need 2 tsp of Oregano.
You need 1 tsp of powdered Cayenne Pepper.
It's 2 tbsp of Grapeseed Oil.
Prepare 1.5 cup of Garbanzo Bean Flour.
You need 1-2 cup of Spring Water.

I was patting myself on the back for raising a child who loved vegetables - and then I read that it is Luckily, I had started making these Sweet Potato, Kale and Black Bean patties when my son was. First off, I wanted to thank you for all of your kind and enthusiastic Ever since I got Heidi Swanson's book last year, I've been wanting to make her quinoa patties. Kale and Quinoa Patties are full of bold flavors, pan-fried to perfection with a golden crunchy exterior. The superfood combination of hearty kale and quinoa will keep you satisfied for hours.

Kale Patties instructions

Mix all vegetable ingredients in container and place in refrigerator..
Carefully dice fresh Butternut Squash. Use large sharp knife and use extreme caution because this veggie is very tough! Coat the squash in light salt, pepper and grape-seed oil then bake in a non-stick dish for around 25-30 min on 400 degrees..
Combine cooked squash with the rest of the vegetables set aside and then place the Garbanzo Bean flour in a medium bowl and slowly add spring water mixing slowly with whisk or fork. (My mixture has the consistency of a mixed egg.) Feel free to add a pinch of all seasonings to give your Kale Pattie a bolder taste!.
Sauté all vegetables in a non-stick pan coated with grape-seed oil. Sauté on medium-high heat, stirring consistently until desired tenderness is achieved. Place in container and let cool or you can pour the Garbanzo Bean flour batter in the pan and finish the dish as if you were cooking a heavy loaded veggie omelette..
Once the sautéed veggies have cooled, combine with the Garbanzo Bean flour mixture. Shape the mixture into any size patties, sauté on medium heat for 5 min on each side and you are ready to SMASH! You have the option of either freezing them or cooking them right away..

These kale veggie patties received two thumbs up from my children. My fourteen-year-old daughter even went so far as to exclaim, "Good job Mom!" Anyone with a teenage daughter will recognize this. Serve the patties topped with avocado slices, sea salt, cilantro or parsley leaves, a squeeze of lemon juice and a drizzle of olive oil. These flavorful and spicy sausage patties fuse earthy mushrooms with hearty, nutritious kale. In a large bowl, mix together the cooked quinoa with the eggs, green onions, kale, breadcrumbs, cheese, cilantro, parsley, and salt.