Kale and Quinoa Patties

Note: For best results, make quinoa several hours ahead.

In medium saucepan, toast quinoa over medium heat for a few minutes, to release nutty flavor. Add 1 cup vegetable broth. Be careful, because broth and quinoa may bubble. Reduce to low simmer, and cook for approximately 18 minutes.

In large bowl, add quinoa, onion powder, garlic powder, red pepper flakes, Panko bread crumbs and Parmesan.

Place a skillet over medium heat and spray with cooking spray (or add 2 teaspoons avocado oil). Add onion and garlic, and saute for 2–3 minutes, until onion is translucent. Add kale and remaining broth, and cook until kale is softened, 5–10 minutes. Add kale to bowl, and allow to cool for 5 minutes.

Add beaten egg, and combine mixture thoroughly. Allow to rest for 10 minutes.

Wipe skillet clean. Add the avocado oil or vegetable oil, and turn heat to medium-high.

Form patties. I use a 1/4-cup measure and pack mixture into cup, so that all patties are uniform and stay together. I also spray the inside of the cup lightly with cooking spray, so the patties release easily.

Carefully add patties to oil. Press down lightly with the back of the cup or a spatula to flatten them slightly. Cook for about 5 minutes, or until you see the golden crust begin to form. Carefully turn using spatula, and allow other side to cook. You may lose a little of the patty, but that’s okay!

When patties are done, remove from the oil and drain on paper towels. Top with additional grated Parmesan and a little more red pepper flakes, if desired. Enjoy!