Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Kale & quinoa patties

These veggie burgers are scrumptious and simple to make, top with fresh pesto and goat's cheese for a light lunch or dinner

  • Prep: 30 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 564
  • Carbohydrates 43
  • Saturated Fat 9
  • Sugar 9
  • Protein 21
  • Fat 33
  • Fibre 3
  • Salt 1.4

Nutrition per serving

  • Calories 564
  • Carbohydrates 43
  • Saturated Fat 9
  • Sugar 9
  • Protein 21
  • Fat 33
  • Fibre 3
  • Salt 1.4

Ingredients

  • 140g quinoa
  • 500g hot vegetable stock
  • 100g kale, stalks removed, leaves roughly chopped
  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 75g fresh white breadcrumbs
  • 2 medium eggs, beaten
  • 50g sundried tomatoes, roughly chopped
  • 100g goat's cheese, cut from a round log
  • green salad, to serve (optional)
  • ½ small pack basil, leaves only
  • ½ small pack parsley, leaves only
  • 2 garlic cloves, crushed
  • 50g pine nuts, toasted
  • 50g Parmesan, grated
  • 150g olive oil
  • juice 1 lemon

Method

  1. Put the quinoa in a saucepan and pour over the hot stock. Simmer for 18-20 mins over a gentle heat until the grains have fluffed up and the liquid has disappeared. Remove from the heat and allow to cool. Meanwhile, bring a large saucepan of water to the boil. Add the kale and simmer for 6-8 mins until cooked through. Drain, squeeze out any excess water and set aside.

  2. Put 1 tbsp olive oil in a small frying pan over a medium heat. Add the onion and cook for 2-3 mins until translucent. Add the garlic and cook for 1 min more. Tip the cooked quinoa into a bowl and add the kale, onion, garlic, breadcrumbs, egg and sundried tomatoes. Season well and mix to combine. Set aside.

  3. To make the pesto, put the basil, parsley, garlic, pine nuts and Parmesan in a small food processor. Pulse, slowly pouring in the oil, until you have a thick pesto. Squeeze in the lemon juice to loosen, then set aside.

  4. Gently heat 2 tbsp olive oil in a shallow frying pan. Using your hands, form the quinoa mixture into 8 round patties. Add to the frying pan and fry for 4-5 mins each side until crisp and golden.

  5. Heat the grill to high and put a slice of goat’s cheese on top of each patty. Place under the grill to brown and melt the cheese slightly – this will take a matter of seconds, so keep an eye on them. Top each patty with a generous spoonful of pesto and serve with some fresh green leaves, if you like.

Suggested recipes from this collection...