“ Combine uber-nutritious leftover quinoa with superfood kale for these hearty, savory, and crispy cakes. Top with diced avocado for an addictively healthy lunch. Kate, Recipe Hunter ”
If you’ve ever wondered how to transform leftover quinoa into something more than an addition to salads, these patties are the answer! Two superfoods join in harmony by simply combining quinoa with shredded kale, parmesan cheese, and a few eggs and breadcrumbs to hold it all together. When pan-fried, the little dots of quinoa on the edges turn into an addictively crispy crust leading into a soft, hearty center. The best part about these fritters is how versatile they are – repurpose any veggies and herbs you have on hand with the same quinoa base for a new creation every time. If you want to add another healthy addition to the plate, top each patty with diced avocado and a drizzle of extra virgin olive oil. While these are best served hot and crisp, don’t hesitate to make a few extras for an on-the-go lunch throughout the week.
“ For me, all good food starts with the freshest local ingredients. As someone who has to be gluten-free for medical reasons, cooking from scratch is not only enjoyable, but a necessity for the health of my family. Don't worry there's no deprivation in our household - luckily the world is filled with a delicious array of ingredients. ”
Erin is the photographer and writer behind Yummy Supper, a deliciously gorgeous food blog where she shares her from-scratch recipes and stunning photography from her Berkeley, CA kitchen with us. After having to move her household to a gluten-free lifestyle several years ago, Erin and her family became extraordinarily creative with creating satisfying, delicious, and healthful meals without the gluten and even discovering a new passion for food and cooking along the way. With a garden full of herbs, veggies, and fruit in their backyard, Erin’s style is seasonal, fresh, unfussy, and healthy. On top of it all, she recently announced that she’ll be writing her own cookbook!
When you’re making fritters like quinoa patties or latkes, it’s best to serve them right out of the pan so they stay crispy. If you’re cooking for a crowd, this isn’t always possible so here’s an easy way to keep your cooked fritters warm and crispy while you make more:
In a preheated 300 degree F oven, place a baking sheet with a wire rack on top. Place cooked fritters on the wire rack as they come out of the pan until ready to serve. Using a wire rack ensures that the excess oil drips off and that the heat can circulate under the fritters, keeping both sides crispy.
If you put them straight onto a baking sheet, fritters can tend to get soggy on one side. This technique also works great for waffles and any other baked or fried item where you want the edges to stay crispy.
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