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Homemade Crispy Quinoa & Kale Fritters photo

Crispy Quinoa & Kale Fritters

Golden, savory quinoa and kale patties that are crisp on the outside and tender inside.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 people

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • Baking Sheet
  • parchment paper or nonstick spray
  • Pastry brush or spoon
  • spoon or hands for mixing
  • Oven

Ingredients
  

  • 2 cups quinoa, cooked follow package directions
  • 1 1/2 cups kale coarsely chopped, center stalk removed
  • 1/2 cup sweet onion diced
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 cup feta cheese crumbled, low-fat
  • 1 cup panko breadcrumbs whole-grain if available
  • 2 eggs large eggs beaten
  • 1 tablespoon extra virgin olive oil for brushing

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  • In a large mixing bowl, combine cooked quinoa, chopped kale, diced onion, salt, chili powder, black pepper, crumbled feta, panko breadcrumbs, and beaten eggs.
  • Mix thoroughly with your hands or a spoon until evenly combined; if the mixture seems too wet to hold together, add a teaspoon of flour at a time until it firms up.
  • Form the mixture into 8 even patties and arrange them on the prepared baking sheet.
  • Brush the top of each patty with half of the olive oil. Bake for 15 minutes.
  • Carefully flip each patty, brush with the remaining olive oil, then bake for an additional 10 minutes or until golden and crisp.
  • Let the fritters cool slightly on the baking sheet before serving.

Notes

  • Use whole-grain panko for added texture.
  • If mixture is too wet, add flour a teaspoon at a time.
  • Kale stems should be removed for best texture.
  • Brush oil evenly to promote crisping.