Quinoa and Kale Cakes

Quinoa Kale Cakes

6 Servings

Total time: 30 Minutes


    • ½ cup white onion, finely chopped
    • Pinch of salt
    • 2 cloves garlic, minced
    • 1 large potato, steamed and mashed
    • 100g kale, steamed and chopped
    • 170g quinoa
    • 1 pint vegetable stock
    • ½ tsp. black pepper
    • ¾ tsp. ground cumin
    • 1 egg (optional for binding)
    • Dash of flour for dusting
    • 2 tb. olive oil for pan frying


    1. Cook quinoa by placing it in a pan with the stock and bringing it to a boil.
    2. Reduce heat and simmer for 10 minutes.
    3. Remove from heat and cover until quinoa absorbs remaining liquid and becomes fluffy. Set aside.
    4. Sauté onion and garlic in a pan and add a pinch of salt. Cook onions until tender.
    5. In a medium mixing bowl, add cooked quinoa, potato, chopped kale, black pepper, ground cumin. As an option, add an egg for use as a binder for all the ingredients.
    6. Using your hands, mash all ingredients together until well blended.
    7. Form into 6 equal size cakes and dust with a touch of flour on both sides.
    8. Pan fry cakes 3-4 minutes until each side is golden brown.
    9. If the cakes absorb a lot of oil, place cooked cakes on a paper towel.
    10. Serve hot or at room temp with your favorite dipping sauce or vegetables.