Kale and Quinoa Patties with Herb Dipping Sauce recipe
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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
Nutrition Info
- 282.3 caloriescarbohydrate: 21.2 gcholesterol: 83.4 mgfat: 17.7 gfiber: 3.3 gprotein: 10.7 gsaturatedFat: 5.3 gservingSize: -sodium: 531.4 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Kale and Quinoa Patties with Herb Dipping Sauce
Directions
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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.
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.
Heat the remaining 1 tablespoon oil in a skillet over medium heat. Cook the patties, covered, until golden brown, about 5 minutes per side.
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.
Combine mayonnaise, basil, 1 tablespoon parsley, dill, lemon juice, salt, and pepper in bowl to make the sauce. Dollop onto the patties and serve.