3/4cupbreadcrumbsfinely ground , use gluten-free breadcrumbs to make this dish gluten-free
let's do it
Whisk 3 eggs until smooth. Combine egg mixture with quinoa, Parmesan, green onion, salt and cayenne pepper in a medium mixing bowl.
Heat 2 Tbsp olive oil in skillet on medium heat then sauté onions and jalapeño for approximately 2 minutes. Add garlic and cook 1 minute before adding kale to skillet. Cook until kale is bright green and soft.
Add kale mixture to quinoa mixture, then add breadcrumbs and stir to combine.
Place a clean skillet on medium heat and add enough oil to coat the bottom.
Form patties using ½ cup of quinoa mixture and place patties on a baking sheet. If you are having trouble forming patties because the mixture is too loose, add 1–2 Tbsp flour.
Using a spatula, transfer the prepared patties to the skillet, being careful not to splash hot oil or overcrowd the pan. Fry until golden brown on each side, 3–4 minutes per side.
Remove patties from the skillet and let drain on a paper towel. Serve with a dollop of yogurt!
One Last Thing
This dish would be amazing with your favorite meaty entree or all by itself as a vegetarian meal.