Ingredients
Equipment
Method
Prepare the Quinoa
- Start by cooking 2 cups of quinoa according to the package instructions. Once cooked, fluff it with a fork and allow it to cool slightly.
Prep the Vegetables
- Wash and coarsely chop 1 1/2 cups of kale, removing the tough center stalks. Dice 1/2 cup of sweet onions finely.
Mix the Ingredients
- In a large mixing bowl, combine the cooked quinoa, chopped kale, diced onions, 1/2 teaspoon kosher salt, 1 teaspoon chili powder, and 1/2 teaspoon black pepper. Add 1/2 cup low-fat feta cheese crumbles and 1 cup whole-grain panko breadcrumbs. Pour in 2 beaten eggs and mix thoroughly until the mixture holds together well. Add more breadcrumbs if too wet.
Form the Fritters
- Scoop about 2 tablespoons of the mixture and shape into small patties or fritters. Place them on a plate or tray.
Cook the Fritters
- Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Fry fritters for 3-4 minutes on each side until golden brown and crispy. Flip gently with a spatula.
Drain and Serve
- Transfer cooked fritters to a plate lined with paper towels to absorb excess oil. Serve warm with your favorite dipping sauce or fresh salad.
Notes
- For a gluten-free option, substitute panko breadcrumbs with crushed whole-grain crackers or oats.
- To bake instead of frying, bake fritters at 400°F for 15-20 minutes, flipping halfway through.
- Leftovers store well in the fridge for 3 days and freeze for up to 2 months.