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Ingredients

2 tablespoons olive oil, divided ½ onion, finely chopped 1 clove garlic, finely chopped 1 ½ cups stemmed and chopped kale 1 ¼ cups cooked quinoa ½ cup crumbled feta cheese ½ cup Italian bread crumbs ¼ cup cooked lentils 2 eggs, beaten 1 tablespoon chopped parsley salt and ground black pepper to taste 3 tablespoons mayonnaise 6 fresh basil leaves, chopped 1 tablespoon chopped parsley 2 teaspoons dried dill weed 1 teaspoon lemon juice salt and ground black pepper to taste

Nutrition Info

282.3 calories carbohydrate: 21.2 g cholesterol: 83.4 mg fat: 17.7 g fiber: 3.3 g protein: 10.7 g saturatedFat: 5.3 g servingSize: - sodium: 531.4 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Heat 1 tablespoon oil in a large cast iron skillet over medium heat. Cook onion and garlic, stirring frequently, until translucent, about 4 minutes. Add kale, cook until wilted, 4 to 5 minutes.
Place quinoa, feta cheese, bread crumbs, lentils, eggs, 1 tablespoon parsley, salt, and pepper in a large bowl. Mix to fully combine. Mix in the kale mixture. Form into patties by hand.
Heat the remaining 1 tablespoon oil in a skillet over medium heat. Cook the patties, covered, until golden brown, about 5 minutes per side.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer the skillet to the oven, broil the patties until top is crispy, 3 to 5 minutes.
Combine mayonnaise, basil, 1 tablespoon parsley, dill, lemon juice, salt, and pepper in bowl to make the sauce. Dollop onto the patties and serve.

6 patties

I needed a recipe to use up leftover quinoa and lentils. This is what I came up with using what I had on hand. Very versatile, quick, and easy.