These remind me of a better potato pancake without the potato, I will make them often. These can be made gluten free by swapping out the Panko crumbs. I'm off to meet a new family dog so I'll see you next week. Be well!
What you need and what to do:
1 cup quinoa
2 cups water
4 whisked eggs
1/2 cup parmesan cheese (you could substitute nutritional yeast for the cheese)
6 chopped finely green onions
3 minced garlic cloves
1/2 tsp sea salt
1-1/2 cups chopped kale (I removed the center stems before chopping)
1 cup breadcrumbs (I used Panko but you can use gluten free)
1 tsp olive oil
Rinse your quinoa, put in sauce pan with 2 cups water and bring to a boil, cover and reduce to simmer and cook til water is absorbed, about 20 minutes. Add the chopped kale, green onions, garlic, and sea salt to the pan, stir and cover and allow to cool to almost room temperature. This will allow the kale to wilt.
When the quinoa mixture is cool, and in another bowl, whisk the eggs, and add to the quinoa mix then adding the parmesan and the bread crumbs. Stir really well so all is incorporated. heat your olive oil in a skillet, and form little mini cakes with your hands adding to the hot oil. Let brown well on one side, flip and brown the other side. You'll need to get them brown enough to cook the egg. Season with salt and pepper, and serve hot or warm. I had a salad on the side.
If you do not want all 12 the recipe will make, just put in a container and save in the frig til tomorrow to cook. I would imagine these would do well, cooked, frozen, thawed and reheated. Adapted from Yummy Supper.