Denise Keller's My Food Story

Preparation time

15 Minutes

Cooking time

15 Minutes

Serves

6

In this edition of My Food Story, we have former MTV VJ and travel adventurer, Denise Keller, in our kitchen!

Embed

Being a vegetarian, Denise Keller teaches us how to whip up a delicious kale cake (yes, kale!) with leftover quinoa in this video recipe. Watch her cook as she tells us stories about her life and constant adventures. Definitely worth a watch!

Ingredients

3
cups
Quinoa
, cooked
4
Large Eggs
, beaten
2
tablepoons
Olive Oil
1
Medium Yellow Onion
, finely chopped
3
cloves
Garlic
, finely chopped
1/2
bunch of (3 cups)
Dino Kale
, chopped
1/2
cup
Parmesan Cheese
, grated or crumbled feta
1/3
cup
Parsley
, chopped
1
cup
Bread Crumbs
1/2
teaspoons
Pink Salt
, or to taste
1/2
teaspoon
Black Pepper
, coarsely grounded or crushed red pepper flakes
1
tablespoon
Water
2
tablespoons
Olive Oil
, for frying, add a bit more if necessary
splash of
Apple Cider Vinegar
Lemon Wedges
, for serving
Olive or Capers
, for serving
Spicy Mustard
, for serving
Greens
, for serving

Directions

Not shown in video: In a small bowl, whisk eggs and set aside.
In a medium sauté pan, heat olive oil over medium heat. Add onions and stir-fry until translucent for about 4 minutes. Add garlic and saute for 1 minute. Add kale and toss until just slightly wilted, about 1 minute.
Remove the kale mixture from heat and place it in a large bowl. Add a splash of vinegar on the kale mixture. Let it cool to room temperature.
Once it is cooled, transfer the kale into a mixing bowl. Add parsley, parmesan cheese, bread crumbs, and the prepared quinoa into the mixture.
Slowly mix the kale with quinoa. Pour in the beaten eggs until it is moistened. Season it with salt and pepper.
Knead the mixture with your clean and moist fingers to form patty or you can use an ice cream scoop to scoop the mixture right into the hot pan.
Create as many patties as you like but rinse your hands with water after every patties to ensure easy kneading.
In a large skillet over medium low heat, heat olive oil. Add as many patties to the hot pan. Keep a bit of room to flip them.
Cook on each side until browned, about 4 to 5 minutes on each side. Lower heat helps the quinoa cakes cook slowly. When the patties are brown on both sides, remove them to a paper towel lined plate.
Serve warm with lemon wedges, mustard, fresh spinach, and salty capers or serve them any ways you like.

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