Quinoa Cakes

1/2 pound kale, finely chopped

1 1/2 tsp salt

3/4 pound sweet potatoes, peeled and diced

2 cups quinoa

1 small yellow onion

1/2 cup Parmesan cheese

2 TBLS minced dill

1/4 tsp cayenne pepper

4 large eggs

oil for frying

IN a large pot, bring 4 cups of water to a boil. Add kale and salt. Cook for 1 minute. Using a slotted spoon, scoop kale into a large bowl, RESERVING THE COOKING WATER.

Bring reserved water back to a boil and add sweet potatoes, cook for 3 minutes. Using a slotted spoon, scoop out sweet potatoes and add to cooked kale. RESERVING THE COOKING WATER.

Measure out 3 cups of the reserved cooking water, put it back into the pot and bring to a boil. Add quinoa and stir. Reduce heat to medium-low, cover pot, and simmer about 12 minutes. Remove from heat and set aside, covered for 10 minutes.

Add quinoa to bowl of kale and potatoes, and toss to combine. mix in onion, Parmesan, dill, and cayenne. Set aside for ten minutes to cool.

Add beaten eggs to mixture and stir until well-blended.

To cook the cakes in the oven, preheat oven to 350. Using a measuring cup or ice cream scoop, place a scoop of quinoa mixture on to a cookie sheet that is covered in foil or parchment paper. Each scoop should have some room around. You can also use a cupcake pan with cupcake liners. Bake for 25 minutes or until golden brown and set.

To pan-fry, heat 2 TBLS of oil in a large skillet. Cook patties until golden brown, about 4 minutes. Carefully flip the patties and cook the other side, about 4 minutes longer. Use as spatula to move the cakes to paper towels to drain the excess oil.

These are great with tzatziki!