This is one of my most requested recipes, courtesy of my friend Lynne. I veganized this recipe with great results!!
· 1 cup of quinoa, rinsed thoroughly
· 2 cups of organic low sodium vegetable stock
· 1 head of kale
· 4 cloves of garlic minced
· 2 scallions
· 1 cup organic Italian breadcrumbs (Please note, you might need to adjust the breadcrumbs to get the right consistency; start off adding ½ cup first)
· ½ cup of vegan Parmesan cheese
· 2 “eggs” using Neat Egg® (follow package directions)
· Salt and pepper to taste
· Non-GMO canola oil
Cook quinoa according to package directions using vegetable stock in lieu of water. Let cool. Meanwhile, wash kale and de-stem leaves. Steam in a pot for about 5 -7 minutes or until softened. When cool enough to touch, chop semi-finely. Combine quinoa, kale, garlic, scallions, cheese, Neat eggs, salt and pepper into a large bowl. Add in ½ of the breadcrumbs and mix with your hands until the batter starts to come together. Add in more breadcrumbs as needed. It shouldn’t be overly wet or dry, but firm enough to make into balls. Let the mixture set in the fridge for about 20 minutes.
Heat a large skillet with enough canola oil to coat the bottom. Ball up the mixture with your hands into fritter size cakes. Fry on both sides until golden brown. These are delish hot, but awesome cold the next day too!
I have served these as appetizers many times, or they can be served as a side dish to pasta.
Note: I used Neat Egg® brand which is an egg replacement substitute widely available at local supermarkets or health food stores. I have used other vegan egg replacements before, but this one seems to yield better results.