Recipe: Kale and quinoa patties

Recipe: Kale and quinoa patties

This recipe is excessive in calcium, and this performs an important position inside our our bodies for a number of features.

It is required inside the circulatory system to assist contract and dilate blood vessels and arteries. Calcium can also be wanted to contract muscle mass, create nerve transmissions and signalling.

Lecturer in Sports Nutrition at Manchester Metropolitan University, Ozcan Esen, and Sport and Exercise Nutrition BSc(Hons) college students have helped put collectively this recipe.

If you attempt making it at residence, submit your picture on social media with the hashtag #WPNutrition.

See under for our kale and quinoa patties recipe.

Kale and quinoa patties substances to make 4 servings

  • 140g of quinoa
  • 500g of sizzling vegetable inventory
  • 100g of kale, stalks eliminated, leaves roughly chopped
  • 3 tablespoons of olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 75g of recent white breadcrumbs
  • 2 medium eggs, overwhelmed
  • 50g of sundried tomatoes, roughly chopped
  • 100g of goat’s cheese

For the pesto:

  • 1/2 small pack of basil leaves solely
  • 1/2 small pack of parsley
  • 2 garlic cloves, crushed
  • 50g of pine nuts, toasted
  • 50g of parmesan, grated
  • 150g of olive oil
  • Juice one lemon


  1. Put the quinoa in a saucepan and pour over the recent inventory. Simmer for 18-20 minutes over a delicate warmth till the grains have fluffed up and the liquid has disappeared. Remove from the warmth and permit to chill.
  2. Meanwhile, carry a big saucepan of water to the boil. Add the kale and simmer for 6-8 minutes till cooked. Drain and squeeze out any extra water and put aside.
  3. Put one tablespoon of olive oil in a small frying pan over a medium warmth. Add the onion and cook dinner for 2-3 minutes. Add the garlic and cook dinner for one minute extra. Tip the cooked quinoa right into a bowl and add the kale, onion and garlic, breadcrumbs, egg and sundried tomatoes. Season properly and blend to mix. Set apart.
  4. To make the pesto, put the basil parsley, garlic, pine nuts and parmesan in a small meals processor. Pulse, slowly pouring oil till you will have a thick pesto. Squeeze within the lemon juice to loosen, then put aside.
  5. Gently warmth two tablespoons of olive oil in a shallow frying pan. Using your palms, type the quinoa combination into eight spherical patties. Add to the frying pan and fry for 4-5 minutes both sides till crisp and golden.
  6. Heat the grill to excessive and put a slice of goat’s cheese on high of every patty. Place below the grill to brown and soften the cheese barely – this can take a matter of seconds. Top every patty with a beneficiant spoonful of pesto and serve.

Nutritional data

  • Calories (kcal): 570
  • Carbs (g): 43
  • Protein (g): 21
  • Fat(g): 33

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About the Author: Adrian

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