Kale and Quinoa Patties with Herb Dipping Sauce

I needed a recipe to use up leftover quinoa and lentils. This is what I came up with using what I had on hand. Very versatile, quick, and easy.

• Preparation Time: 25 mins
• Cooking Time: 21 mins
• Total Time: 46 mins
• Calories: 282 Calories

Ingredients

• 2 eggs, beaten
• 1 teaspoon lemon juice
• 3 tablespoons mayonnaise
• salt and ground black pepper to taste
• ½ cup crumbled feta cheese
• 2 teaspoons dried dill weed
• 2 tablespoons olive oil, divided
• 1 tablespoon chopped parsley
• 1 clove garlic, finely chopped
• ½ onion, finely chopped
• ½ cup Italian bread crumbs
• 6 fresh basil leaves, chopped
• 1 ½ cups stemmed and chopped kale
• 1 ¼ cups cooked quinoa
• ¼ cup cooked lentils

Recipe Instructions

Step 1

Heat 1 tablespoon oil in a large cast iron skillet over medium heat. Cook onion and garlic, stirring frequently, until translucent, about 4 minutes. Add kale; cook until wilted, 4 to 5 minutes.

Step 2

Place quinoa, feta cheese, bread crumbs, lentils, eggs, 1 tablespoon parsley, salt, and pepper in a large bowl. Mix to fully combine. Mix in the kale mixture. Form into patties by hand.

Step 3

Heat the remaining 1 tablespoon oil in a skillet over medium heat. Cook the patties, covered, until golden brown, about 5 minutes per side.

Step 4

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer the skillet to the oven; broil the patties until top is crispy, 3 to 5 minutes.

Step 5

Combine mayonnaise, basil, 1 tablespoon parsley, dill, lemon juice, salt, and pepper in bowl to make the sauce. Dollop onto the patties and serve.