September 17, 2018Target Healthy Eating
These kale/mushroom patties were one of Alex Hays' favorite things to eat when he visited us in Manhattan. At any meal, he loved them. Rushing out for an appointment, he would grab one from the fridge and eat it en route.
1 cup quinoa
3 boxes cremini mushrooms (or mixed), cleaned, chopped
2 cups chicken stock or broth
4 eggs, whisked
1/2 cup Parmesan cheese
3 spring onions, peeled, chopped
3 cloves garlic, minced, not squeezed
Pinch Kosher or sea salt
1 bunch fresh kale, rinsed, chopped, steamed
1 cup Panko crumbs
1 Tablespoon extra-virgin olive oil
Topping: avocado, cilantro, lemon juice, olive oil, juice of 1 garlic clove
Rinse 2 cups of quinoa thoroughly and place the grains in a medium sauce pan with 4 cups of chicken stock or broth. Allow quinoa to soak for 15 minutes. Then, with the lid on the pan, bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid - about 20 minutes. Let cool to room temp.
While the quinoa is cooking, rinse kale, tear into small piece and steam it until it's wilted and reduced in volume.
Sautee the chopped mushrooms in a mixture of extra virgin olive oil and chicken broth or stock.
In a large bowl, mix together cooked quinoa, eggs, Parmesan, spring onions, garlic, salt, steamed kale, and Panko crumbs. Let everything sit for a few minutes to absorb the liquid. You want the batter to be moist, but not runny. Form patties and get your skillet ready for cooking.
Heat 1 Tablespoon extra-virgin olive oil in a large skillet over medium-low heat. Cook up to 6 patties at a time but don't overcrowd the pan. Better to cook three or four at a time if you don't have a large skillet. Cover the pan and let the patties cook for 7-10 minutes until the under-sides are a deep rich brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown. Let patties rest on a cooling rack while you finish the next batch.
BTW, never use anything but extra virgin olive oil. If the label just says, "olive oil" or "virgin olive oil" skip it. These words refer to the purity or lack there-of, of the oil. The FDA now regulates olive oil, so extra virgin is referring to the absence of saturated oils that may be added to plain olive oil. We're using olive oil not just for the flavor, but for the health benefits. Extra virgin olive oil is the only one to buy. I also read about scandals connected with olive oil, so now I only buy, if it's from California or Chile.
If you find you have more than you can eat at one sitting, you can freeze these patties, and take them out next week for another freshly cooked meal.
Make the topping
Now, quickly, cut up one or two ripe avocados. You can cut them as small cubes, or you can mash the avocado, along with the other ingredients and serve the topping like that. We like both versions of the topping.
In a medium size bowl that you'll also use for serving, add ? cup fresh cilantro, well-chopped, 1 teaspoon fresh lemon juice, 1 teaspoon extra virgin olive oil, juice of 1 garlic clove. Stir these ingredients well. Add the pieces of avocado and stir slowly, to cover all the pieces of avocado. Serve right away, with the kale/mushroom patties
Have a great week everyone!