Quinoa, Kale + Sweet Potato Patties

FullSizeRender-6This recipe has become a fast favorite. I often make quinoa bowls with the same ingredients and this is a tasty take on some favorite flavors. Recipe inspired by Oh She Glows.

Makes approx 12 small cakes.


1 1/2 cups cooked quinoa, I recommend Bob’s Red Mill

2 tablespoons ground flax  + 6 tablespoons water

1-1 1/2 cups finely chopped kale

1/2 cup oat flour, brown rice flour or almond meal

1/2 cup grated sweet potato

1/4 cup sunflower seeds or pumpkin seeds (optional) 

1/4 cup fresh basil leaves, finely chopped

2 tablespoons finely diced onion or scallions

1 clove garlic, minced

1 tablespoon tahini

1 1/2 teaspoons dried oregano

1 1/2 teaspoons cider vinegar (or red wine vinegar, balsamic etc)

1/2 teaspoon fine grain sea salt, or to taste

3 tablespoons gluten-free all-purpose flour or your favorite GF four (or regular all-purpose flour for a non-GF version)


  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
  3. Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together.
  4. Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together. Place on baking sheet.
  5. Bake for 15 minutes, then carefully flip patties, and bake for another 8-10 minutes until browned and firm.

Serve drizzled with Lemon Tahini sauce.



3 Comments Add yours

  1. PETER JANTZEN aka PJ says:

    These were awesome and super easy to make – thanks Mo!

  2. Sally Harris says:

    Hey No! How many patties does this yield?

    1. meaux says:

      Usually about 12 small patties! Can also be make into larger veggie burger size.

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