Quinoa and Chard Cakes Recipe (2024)

The next time I make this, I'll squeeze more liquid out of the chard. These are yummy, especially with yogurt on top. I added melted red peppers with garlic, another recipe on NYTimes Cooking, for extra zip.

If you make the mixture then put it in the refrigerator to cool it will stay together.

I really liked this recipe. I had had bulgur at home, so I used that instead of quinoa. The yoghurt topping is necessary. I made two big patties in an omelette pans, which turned out great. Meal for two.

These are delicious. I followed some of the notes that recommended 2 eggs (good for the holding together) and 1 cup of quinoa, cooked. I'd try one cup of cooked quinoa next time -- it made a LOT. I'd rather try a higher ratio of veg to quinoa and have a smaller output.

Steam greens which somewhat reduces moisture collected on leavesUse salad spinner to remove excess moistureChop and squeeze remaining moisture outUse 1 and 1/2 c already cooked quinoa2 eggs1/2 t ground cumin in lieu of seedsRefrigerate on parchment lined sheet pan for 30 minutes before cooking

Followed the recipe as is and the patties stayed together no problem. I think the key is squeezing out excess water. In addition to chard also had bulls blood from the garden so threw those in also.

As I was making this I kept thinking ‘I don’t think this is going to be very flavorful.’ Boy was I wrong! Crispy, garlicky. I used kale as it’s what I had, 2 eggs as others suggested, 3 c quinoa (made from 1 c dry), and I couldn’t find my trusted yogurt brand so used sour cream instead. I made the patties smallish and served with other finger foods for a light lunch.

What do I serve with this? It seems this wouldn’t be enough for dinner.

This also makes an excellent side dish. Leave loose, skip the egg, the cheese is your call.

Nope. Followed to the letter and the patties fell apart when carefully flipped. I should have read "All" notes rather than "Most Helpful," which weren't.

Skipped cumin and put in fresh basil and mint. Made them taste like fried meatballs.Would probably be good with some fresh tomato sauce on top. Also, important to follow cooking instructions so they don’t fall apart - pressing down lightly helps hold them together. And don’t try flipping until they are done. Used thin metal spatula to get under them carefully.

Yummy, but using 1/2 cup dry quinoa and about a dozen leaves of chard, the recipe made huge burgers, which pretty much fell apart. Next time I’ll definitely use a second egg, and allow for more burgers.

Squeezed my chard, doubled the egg and went with the 1 cup quinoa, cooked advice. My patties fell apart - BUT - I then treated it like a hash and browned everything in two batches. Delicious!

Added parsley, 1 cup quinoa, cooked is a lot. Consider less next time. Added 3 eggs and Baharat.

Added leftover corn and Santa Fe Chile powder. I think the Chile is old! Might be good to add rose harissa

I added 1 cup of cooked quinoa, corn from one leftover cob and had 4 god size patties. When I fried them the corn ‘popped’ a bit, which was fun. I would use more cumin and perhaps some rose harissa