FinerFin Tuna Mexicana Salad Quinoa Patties
- Course: lunch/dinner
- Cuisine: Mexican
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Serving: 4-5 portions
Recipe and photos created by: Renata Goos
- 2 and ½ cups cooked quinoa, cooled
- 3 large eggs
- ½ cup grated parmesan cheese
- ½ cup green onions chopped
- 1 tsp salt
- 2 tbs olive oil
- ½ medium size yellow onion diced
- 2 cloves of garlic minced
- 4 cups kale roughly chopped
- 1 can of FinerFin Tuna Mexicana Salad
- ¼ cup Greek yogurt
- Chopped fresh dill
- Salt and pepper
WATCH HOW WE PREPARED THIS
Cook the quinoa as per package instructions, let it cool.
In a large mixing bowl, whisk the eggs and add the cooled cooked quinoa. Add the parmesan cheese, the green onions, salt and peppers. Reserve.
In a large sauté pan, add the 2 tbs of olive oil and sauté the onions and garlic until soft. Add the kale and cook for 1-2 minutes until soft.
Add the cooked kale and 1 can of FinerFin Tuna Mexicana Salad to the quinoa mixture and stir until all combined.
Using a clean large size sauté pan, add 2-3 tbs of olive oil and heat. Once the oil is hot enough start placing the quinoa patties into the pan (each patty should use about 1/3 cup of the quinoa mix). Once the bottom side starts to firm and look golden brown (about 3-4 minutes), flip it and cook the other side.
Serve with a drizzle of dill yogurt sauce and enjoy immediately.
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