Sunday, July 22, 2012

Kale and Quinoa Cakes with Dijon Yogurt Sauce

I got this recipe online, from Joy The Baker. It was great, similar to my other post, 
Crispy Quinoa Cakes with Roasted Red Pepper Sauce, but this one has a few tweaks that make it unique. Also, I made up the sauce and it tasted pretty delicious dolloped on top!

4 eggs, beaten
1 Tbs. olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
~ 3 C chopped kale

1/2 C grated Parmesan cheese
1/3 C sun-dried tomatoes (vacuum packed), chopped
1/3 C chopped fresh parsley
1 C fresh bread crumbs
1/2 tsp salt 
1/2 tsp black pepper
1 Tbs water

Olive oil for cooking

First, rinse the quinoa then bring it to a boil in a sauce pan with the water and a bit of salt. Reduce the heat and simmer, covered, for about 20 minutes until the water is absorbed and the quinoa is tender. Little "tails" will emerge from the grains as it cooks. 

Meanwhile, heat some olive oil in another sauce pan over medium heat. Add the onions and cook them slowly until the are tender and translucent. Add the garlic for one minutes, then add the kale and stir until the leaves have all wilted and appear moist. Remove from the heat and stir the quinoa in, then allow the mixture to cool to room temperature.
(this can be done quickly in the fidge or freezer)

When cool, add the sun-dried tomatoes, parsley, bread crumbs, salt, and pepper. Whisk the eggs in a small bowl then add them and 1 Tbs water to the quinoa mixture, thoroughly moistening it.

Heat a thin layer of olive oil in a large skillet over medium heat. Form heaping spoonfuls of the patty mixture into balls, then drop them into the pan and use a spatula to flatten them into cakes. Cook them about four minutes on each side, till they are crispy and golden brown. If you do them in batches, you may need to add a bit of olive oil periodically to keep the pan nice and slick.

When done, remove them from the skillet and drain on paper towels. Serve with any sauce you like - maybe a squeeze of lemon, a bit of Dijon mustard - but I would recommend trying out my recipe below.


Dijon Yogurt Sauce

My made up, original creation

This is about as easy as it gets...I like to think I worked hard to make this one up, but really, it's nothing. I'm honestly not sure what my measurements were but adjust yours to taste. You coul try adding a splash of lemon or some savory seed or spice, but I thought it was tasty just like this!

Mix about 1 C of plain Greek yogurt (or strained regular yogurt) with about 2 tsp Dijon mustard and stir is together. Viola!

1 comment:

  1. I made these last night and they were delicious! I subbed cracker crumbs for bread crumbs. The dijon yogurt sauce was also delish. Thanks for the recipe!