A new recipe by Chef George Vutetakis, author of:
Pistachio Quinoa & Kale Croquettes
1 ½ cups shelled pistachios, toasted
2 cups lacinato kale, stemmed and blanched
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
1 teaspoon garlic, minced
1 tablespoon lemon juice
2 tablespoons water
1 cup quinoa, cooked
Place pistachios in a food processor and grind until a meal consistency. Add kale, olive oil, salt, garlic, lemon juice and water.
Puree. Transfer to a medium sized bowl and add quinoa. Mix well. In a griddle or saute pan on medium-high heat, add a small amount of coconut oil.
Form batter into silver-dollar sized disks (approximately 1 ounce) and place onto griddle. Turn when brown and cook until other side is brown.
Serve hot with Jack’s Special Black Bean and Corn Salsa by Garden Fresh Gourmet.
Preheat oven to 400 degrees F. Place patties on a parchment-lined baking sheet and bake for 15 minutes or until lightly browned.