Green vegetables all around! Two bunches curly kale, red spring onions, bok choy, cucumber, swiss chard, two lettuce heads, and a bunch of basil.
This week's recipes have left my memory. I know I made a frittata that used potatoes, red onion, chard, and blue cheese. Other than that I made these quinoa patties from 101 Cookbooks. I made another version of these from her cookbook, Super Natural Every Day, that I've been meaning to share, but this version wins because of the added kale. I eat them with a little sriracha, but they would probably taste good on top of a simple salad as well.
Kale Quinoa Patties
adapted from 101 Cookbooks
2 1/2 cups cooked quinoa, at room temperature
5 large eggs, lightly beaten
1/2 teaspoon fine-grain sea salt
1/3 cup finely chopped fresh chives
1/3 cup finely chopped fresh dill or 2 tsp. dried dill
1 cup finely chopped kale
1 yellow or white onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon (toasted) cumin
1 teaspoons baking powder
1 cup whole grain bread crumbs, plus more if needed
water or a bit of flour, if needed
1/3 cup crumbled feta
1 tablespoon extra-virgin olive oil or clarified butter
Preheat oven to 400F.
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, dill, kale, onion, garlic, and cumin. Stir well.
Add the baking powder and bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.
Gently stir in the feta.
At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. If needed, add more bread crumbs for if the mixture is too moist, or if too dry, add a bit more beaten egg or water. If you're still having trouble getting the mixture to hold - mix in flour, a couple tablespoons at a time.
Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for about 20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.
Enjoy hot, or allow to cool to room temperature on a cooling rack.
Makes about a dozen patties.