Savory Quinoa-Kale Cakes

Savory Quinoa-Kale Cakes

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  • Each cake
  • 120 cal
  • 4g fat (0.5g sat)
  • 35mg chol
  • 190mg sodium
  • 17g carb
  • 4g fiber
  • 2g sugars
  • 6g protein


  • 2 tablespoons high-heat oil
  • 3/4 cup chopped onions
  • 1 1/2 cups finely chopped mushrooms
  • 1 1/2 cups shredded kale leaves
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • Salt and pepper, to taste
  • 2 cups cooked brown lentils
  • 2 cups cooked quinoa
  • 2 eggs, lightly beaten
  • 1 cup finely grated carrots
  • 1/4 cup chopped fresh parsley
  • Splash of balsamic vinegar


Heat oil in a large skillet over medium-high heat. Add onions and cook until soft, about 5 minutes. Stir in mushrooms and kale and cook until tender, another 5 minutes. Stir in garlic, thyme, oregano, salt and pepper. Cook until fragrant, 1 to 2 minutes. Remove from the heat and add lentils; lightly mash, leaving a bit of texture.

Transfer lentil mixture to a large bowl and stir in quinoa, eggs, carrots, parsley and vinegar. Chill mixture in the refrigerator for 1 hour.

Preheat oven to 375° F. Line a baking sheet with parchment paper.

Divide the mixture into 12 balls and form into patties. Bake patties until golden, about 20 minutes.

To store: Wrap individually or store between layers of parchment or wax paper in freezer-safe containers. Label and date; use within 3 months.

Special notes:

Serving suggestions:

  • With pita bread, yogurt, tahini and sliced tomatoes and cucumbers.
  • Chop up a warmed patty, add to a salad.
  • Top with a poached egg or marinara sauce.
  • Serve with mashed potatoes and gravy instead of meatloaf.
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