Quinoa Kale Fritters

The origins of this recipe began on Facebook. Well, that is not entirely true. It actually all started when a dear friend forwarded me this article which discussed how kale was the new beef. I found it interesting and it made me feel a bit bad that I had yet to jump on the kale bandwagon. Sure, I’ve made it a few times. I’ve used it in this quinoa kale confetti salad, as well as in this quinoa protein bowl but I’m not what you’d call a huge enthusiast. As healthy as it is, I should be eating it several times a week!

I decided to share the article on my Facebook page and as the readers there if they had any favorite ways that they enjoyed kale.

I was so excited with all the great responses – kale chips, Tuscan quinoa kale, sauteed kale, Tuscan Kale and White Bean Soup – I could go on! I copied a bunch of recipes into a word document and am working them into our meal plans for the next few weeks.

The one thing that really excited me was kale chips, because I am a salty snacky girl much more so than sweet and I have missed my salty snacks lately. I have been trying to do my best to look for alternatives to processed oil when I can. I haven’t eliminated it from my diet all together as you see below, but I am trying to be aware of when there may be another alternative. So when I remembered that there were Salt and Vinegar Kale chips that didn’t use oil in Thrive Foods, I knew I had to give them a try.

Sadly, they will not be making an appearance here.

And it’s not because they weren’t good. It’s because I ate them ALL before I got around to snapping a picture. Seriously, I was sneaking kale chips while my coffee was brewing this morning.

I would have made some more but I used all the kale and was feeling too lazy to go to the store.

Later on, I remembered that I had blanched and frozen some kale a few weeks back. Cooked quinoa was in the fridge. My mind started working on a recipe and being that fritters and quinoa patties are a known obsession, these quinoa kale fritters were born.

I think I am officially a kale enthusiast! Now….off to the store so I can make more kale chips.

3 cups cooked quinoa
2 cups Kale, blanched and chopped fine
1/2 cup chopped onion
2 teaspoons Tabasco (more or less to taste)
1 tablespoon apple cider vinegar
1/4 cup whole wheat flour
¼ cup nutritional yeast
2 tablespoons hemp seeds
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon sea salt
¼ teaspoon black pepper
1/3 cup ground flax seeds mixed with 1 cup water
Coconut oil or olive oil, for cooking (I used a tablespoon – more will yield a crisper crust)

Coconut oil or olive oil, for cooking (I used a tablespoon – more will yield a crisper crust)
Combine ground flax seeds and water and set aside for 10 minutes, until the mixture resembles a gel.
In a large bowl combine quinoa, kale, onion, Tabasco and apple cider vinegar. In a separate bowl combine whole wheat flour, nutritional yeast, hemp seeds, garlic powder, onion powder, sea salt and black pepper. Combine the flour mixture with the quinoa and toss until well coated.
Combine flax mixture with the quinoa mixture and stir well. The mixture should be very moist. Form into small balls or patties.
Preheat a skillet to medium low heat for five minutes. Add oil and allow to get warm for another minute and then add patties. Cook until the edges start to turn brown (about 5-8 minutes) and flip. Cook 5 minutes more.
Makes 24 small fritters – nutritional data does not include frying oil so adjust depending on how much you use.

Preparation time: 15 minute(s)

Cooking time: 13 minute(s)

Diet type: Vegan

Number of servings (yield): 6

Calories: 216

Fat: 5.9

Protein: 11

5 : ★★★★★ 1 review(s)

Recipe by Cooking Quinoa.

Quinoa Kale Fritters