Quinoa Leek and Kale Cakes
This last Saturday night, I had a beautiful dinner all planned.
First some swiss chard, plucked from the garden that morning, sautéed with caramelized onion and finished with red pepper flakes and a bit of lemon zest.
Add to that a crispy quinoa, kale and leek cake.
Crowned with a perfectly cooked poached egg.
Sounded just divine to me.
The carnivores had another idea.
If they were expected to eat 2 leafy greens at one meal (swiss chard and kale!) they wanted their favorite food group represented.
Meat.
Any variety or cut.
Preferably a large cut.
In the spirit of compromise, a petite filet mignon each was decided upon.
I have to admit, it really was fabulous.
However, you know the next day one of the leftover quinoa cakes was enjoyed with a poached egg.
By me.
Ingredients
- 1 cup quinoa
- 1 3/4 cups water
- pinch of salt
- 2 Tbs olive oil
- 2 leeks, white and light green parts washed and chopped
- 1 bunch kale, chopped small
- 3 cloves garlic, chopped fine
- 1/2 tsp salt, 1/2 tsp pepper
- 2 eggs, beaten
- 1/3 cup parmesan cheese
- 1 cup gluten free breadcrumbs
- 1 serrano chile (optional) chopped very small
Instructions
Bring water to boil and cook quinoa according to package directions, I cook mine in a rice cooker.
Add olive oil to large skillet, over medium heat cook leeks and kale until soft but not browned.
In large bowl add cooked quinoa, leeks and kale, garlic, eggs, parmesan cheese, breadcrumbs and serrano chili. Season with salt and pepper to your taste.
Mix until just blended.
Form into patties using your hands, or I pressed into a small ramekin then inverted and banged onto a wooden board to dislodge, worked perfectly.
Wipe out skillet used earlier for leeks and add 3 Tbs olive oil, when hot add cakes, careful not to crowd and cook over medium to medium high heat for 4-6 mins per side.
Or until crispy and golden brown on both sides.
Place on cooling rack set over a sheet pan and keep warmed in oven until finished with all the quinoa cakes.
https://pamelasglutenfreerecipes.com/vegetarian/quinoa-leek-kale-cakes/