I’m going to keep this one short and sweet because we’re all too busy with December to actually sit down and read anything of length right now. If it’s not after work drinks, some kind of Christmas themed event, dinner with friends or present buying then it’s decorating the tree, putting up Christmas lights and perfecting your mince pie recipe. If, and only if you have a spare moment, then it will certainly be to have a big glass of wine and watch shit tv. So, as I said… short n sweet.

I originally saw this wondrous recipe on Green Kitchen Stories (i.e. my happy place on the internet, after Pinterest) and immediately wanted to recreate them in my own kitchen. I tweaked the recipe a fair amount, depending on what I had in my cupboards, and subbed out the cheese altogether in favour of a dairy-free option.

The resulting quinoa patties are delicious little additions to add to any base for lunch or dinner; I enjoyed them with a simple cabbage salad one day and hummus and carrot sticks the next. Plus if you have leftover quinoa to begin with then these can be made in a snap.

Happy December!





Quinoa + Kale Patties

200g quinoa
500ml water
Pinch of salt

2 large handfuls of kale, stems discarded
2 eggs
100g silken tofu
1 teaspoon dried chilli flakes
1 tablespoon dried oregano

Olive oil for frying

Star by cooking the quinoa; rinse 200g under cold water then add to a saucepan with 500ml of water and a pinch of salt. Bring to the boil, then reduce to a simmer and cook for around 20 minutes. Remove from heat and set aside to cool.

Once cool add the quinoa, kale leaves, eggs and tofu to a large bowl and mix well with your hands. Season generously and add the dried chilli and oregano. Pat down the mixture in the bowl and transfer to the fridge to set, around 30 minutes.

Shape the quinoa into 8 patties using your hands. Heat a few glugs of olive oil in a large pan and cook the patties in batches, around 4-5 minutes on each side or until golden and crisp.

Serve warm with a simple salad or perhaps a poached egg.


By all means substitute the tofu for feta if you aren’t avoiding dairy. If you are following a vegan diet you could try using 200g silken tofu in place of the eggs as a binding agent.


24 thoughts on “Quinoa + Kale Patties

  1. pinkiebag says:

    Oh a nice healthy quick tea idea.

  2. Reblogged this on Momma Mia Moments and commented:
    I am going to try this. Looks delicious! Thanks for sharing πŸ™‚

  3. mmm… looks delish!! the silken tofu is a great substitution/addition πŸ™‚

  4. They look great! I have a whole pile of kale in my garden right now just waiting to be used up, and this will be a great way to do it.

  5. What beautiful photos! They look phenomenal!

  6. those look fabulous! will definitely try!

  7. AJ Saxby says:

    Looks like I found my counteraction to all the Christmas baking binge eating I’ve been doing. These look fantastic!

  8. Shandon says:

    Agreed with everyone- these look so delicious. And there is so much you could pair it with/dip them in!


  9. Reblogged this on Epic London Food and commented:
    These Kale Patties look incredible. Healthy food definitely deserves the time and effort.

  10. These look so tasty and guilt-free! I think we’re all in need of some guilt-free eating during the holidays.

  11. stateeats says:

    What a great idea! Such simple ingredients but such an impressive end result! -Kat

  12. Your blog is absolutely gorgeous. I love your photos, I think our photography style is quite similar. Always looking for new and fun ways to use Kale, disguised so my boyfriend will eat it!

  13. that looks incredible! ill have to try it out πŸ™‚

  14. sparklesr says:

    Reblogged this on mynewcancerdiet and commented:
    These sound lovely guys…I will recommend them to mum as she is always trying to get more kale into me, with all its green goodness!!!!

  15. These look great πŸ™‚ I will have to try and make them!

  16. Your photos look gorgeous!

  17. Nora says:

    Great recipe! Thanks for sharing πŸ™‚

  18. Seems so delicious!! *__* But if i don’t have kale which other vegetable could I use?!


    1. Gabriella says:

      Hi! You could you any leafy green here really; spinach, Swiss chard, cabbage or even Asian greens like bok choy.

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