Quinoa and Kale Cakes

INGREDIENTS

• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 large potato, steamed and mashed
• 1 cup kale, steamed and chopped
• 1 cup quinoa, cooked (2 cups of vegetable broth/1 cup of quinoa)
• 500 ml ( 1 pint ) vegetable stock
• 1/2 teaspoon black pepper
• 2 flaxseed eggs (2 tblspns flaxseed and 6 tblspns water)

INSTRUCTIONS

1. Cook the quinoa for about 10 minutes. Take off of the heat and cover with a lid allowing for the quinoa to soak up the rest of the liquid and become fluffy. If there is still a little liquid left, place on a low heat and cook until the liquid has evaporated. 

Leave to one side.

2. Fry the onions and garlic, with a pinch of salt, over a medium heat until the onions have softened and caramelized.

3. Put the onions into a bowl with the quinoa and all other ingredients and using your hands mash everything together well.

4. Form into 6 equal size cakes and press the cakes into the flour, shaking off any excess.

5. Fry in 2 batches of 3 cakes for 3-4 minutes on each side until golden brown. The cakes will soak up the oil so be sure not to use more than 2 tablespoons of oil per batch.

Inspired by 

http://www.theveganhousehold.com/mains/quinoa-and-kale-cakes/