Healthy Baked Kale and Quinoa Patties
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4.67 from 3 votes

No-Fuss Baked Kale and Quinoa Patties

An easier and healthier alternative a vegetable burger. These baked quinoa patties are surprisingly simple to make and are packed full of nourishing ingredients. Serve them as an appetizer, as a burger, as a side, or on a salad.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: American
Keyword: Appetizer, Quinoa
Servings: 10 patties
Calories: 160kcal


  • 1 1/4 cups quinoa dry
  • 2 cups water
  • 2 heaped cups kale finely copped
  • 4 spring onion finely sliced
  • 2 cloves garlic minced
  • 1/3 cup sun-dried tomato chopped (in oil or dry)
  • 1/2 cup parmesan cheese* grated
  • 1/2 cup parsley or coriander chopped
  • 1/2 tsp sea salt
  • 5 large eggs
  • 2 tbsp capers optional
  • 1 cup spelt or gluten-free bread crumbs
  • 1/2 tsp baking powder
  • 1 tbsp olive oil extra virgin


  • Preheat to oven to 200 degrees Celsius (400 degrees Fahrenheit).
  • To cook the quinoa, rinse the measured quinoa in a sieve under running water for about 30 seconds to get rid of the bitter saponins. Place the quinoa in a saucepan with the measured water. Bring to a boil, then turn down the heat and let simmer until all the water has evaporated and the quinoa is nice and fluffy. Remove from heat and let sit with the lid covering it.
  • Note: If you are using day-old quinoa you may have to add a small amount of moisture or water to the mixture as it may become too dry.
  • Combine the kale, green onion, garlic, parmesan, sundried tomatoes, parsley, capers if using and salt in a large bowl. Whisk the eggs slightly in a separate bowl and add to mixture. Add the bread crumbs and baking powder. Mix well. If its too wet add more bread crumbs, to dry try some water.
  • Prepare a baking tray by lining with baking paper and drizzling with olive oil. The mixture should be able to form tight patties in your hand. Use both hands and squeeze the mixture into tight little patties. Use about 4-5 tbsp. of mixture for each patty.
  • Place onto a baking tray. Bake for 15 minutes then flip over and bake for a further 5 minutes. Serve with a simple kale salad topped with avocado.


*parmesan is not vegetarian, for strict vegetarians seek out a hard cheese alternative.
**making your own breadcrumbs is best. If you are buying them check the label as many have partially hydrogenated soy or palm oil listed.
Recipe modified from Joy The Baker - Kale and Quinoa Cakes
Nutrition Analysis is per one of ten patties.


Calories: 160kcal | Carbohydrates: 21g | Protein: 9g | Fat: 5.6g | Sodium: 280mg | Fiber: 2.3g | Vitamin C: 2.5mg | Calcium: 110mg | Iron: 1.8mg