A new recipe by Chef George Vutetakis, author of:
Vegetarian Traditions: Favorite Recipes From My Years At The Legendary Inn Season Cafe
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
coconut oil
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.
Option:
Preheat oven to 400 degrees F. Place patties on a parchment-lined baking sheet and bake for 15 minutes or until lightly browned.