Recipe of Gordon Ramsay Quinoa-Kale pancakes with vegetable relish recipe

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, quinoa-kale pancakes with vegetable relish recipe. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Quinoa-Kale pancakes with vegetable relish recipe is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Quinoa-Kale pancakes with vegetable relish recipe is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook quinoa-kale pancakes with vegetable relish recipe using 31 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Quinoa-Kale pancakes with vegetable relish recipe:

1. Prepare Quinoa
2. Take Water
3. Make ready ea. Eggs, whisked
4. Prepare Parmesan, shredded
5. Make ready ea. Spring onion, sliced thin, both green and white parts
6. Get ea. Garlic clove, peeled and minced
7. Get Salt
8. Prepare Kale, steamed, chopped
9. Get Gluten free breadcrumbs
10. Take Extra Virgin Olive Oil from Spain
11. Take Vegetable Relish
12. Prepare Tomatoes, split, core removed, seeded, small diced
13. Take Kirby cucumber, split, core removed, seeded, small diced
14. Get Red onion, small dice, washed twice with hot water and 1 time with cold
15. Get ea. Green onions, sliced
16. Prepare Sherry vinegar
17. Make ready Salt
18. Make ready Brown sugar
19. Get Edamame, peel and take off outer skin
20. Prepare Manchego cheese, crumbled
21. Get ea. Basil leaves, torn by hand
22. Get ea. Mint leaves, torn by hand
23. Get Bacon, small diced and rendered
24. Make ready Extra Virgin Olive Oil from Spain
25. Prepare ea. Lime, split and juice of
26. Take Salt
27. Prepare Ground black pepper
28. Prepare Extra Virgin Olive Oil from Spain, for drizzling
29. Get Pimentón de la vera
30. Prepare Maldon Sea Salt
31. Make ready ea. Avocado, peel and pit

Steps to make Quinoa-Kale pancakes with vegetable relish recipe:

1. Rinse 1 cup of quinoa thoroughly before cooking, place the grains in a medium sauce pan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then bring the water to a boil and reduce to a simmer.
2. Cook until quinoa is tender and has absorbed the liquid, about 20 minutes. Let cool to room temperature.
3. In a large bowl, mix together cooked quinoa, eggs, parmesan, spring onions, garlic, salt, steamed kale, and breadcrumbs. Let everything sit for 5 minutes to absorb the liquid. You want the batter to moist, but not runny. Form into pancakes.
4. Heat 1 teaspoon Extra Virgin Olive Oil from Spain in a nonstick skillet over medium-low heat. Cook up to 6 patties at a time.
5. Cook for 2 ½ minutes until the one side is golden brown, flip and cook other side for 2 ½ minutes as well. Let pancakes rest on a cooking rack while you finish the next batch.
6. In a non-reactive bowl, add the tomato, cucumber, onions, green onions, vinegar, salt and sugar. Let rest for 20 minutes.
7. Add edamame, manchego, basil, mint, bacon, Extra Virgin Olive Oil from Spain and a squeeze of lime juice, salt and pepper.
8. Take skin off of the bacon and cut into ½ inch pieces or lardons.
9. In a small sauté pan over medium heat add bacon and cook until golden and most fat is rendered.
10. Save bacon fat for other use and place cooked bacon under paper towels. Reserve.
11. To finish, place quinoa pancakes on center of plate and add ¼ of the summer relish, drizzle Extra Virgin Olive Oil from Spain and pimentón de la vera finish with maldon sea salt and avocado as an option.

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