wholeliving

Little Quinoa Patties

Whole Living, May 2011
  • Yield Makes 12 patties
Add to Shopping List

Ingredients

  • 2 1/2 cups cooked quinoa, room temperature
  • 4 large eggs, beaten
  • 1/2 teaspoon fine-grain sea salt
  • 1/3 cup finely chopped fresh chives
  • 1 onion, finely chopped
  • 1/3 cup freshly grated Parmesan or Gruyere cheese
  • 3 cloves garlic, finely chopped
  • 1 cup whole-grain bread crumbs, plus more if needed
  • 1 tablespoon extra-virgin olive oil

Directions

  1. Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let stand for a few minutes. Form mixture into twelve 1-inch thick patties. (Add more breadcrumbs if the mixture is too wet; add water if too dry.) Mixture can be kept covered in the refrigerator for up to 2 days.

  2. Heat oil in a large, heavy skillet over medium-low heat. Working in batches, add patties, cover, and cook until bottoms are deeply browned, about 7 to 10 minutes. Increase heat to medium if there is no browning after 10 minutes and continue to cook until patties are browned. Flip patties with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining patties.

Recipe Reviews

Reviews (9)

  • 3 Jun, 2014

    Tried this recipe several times. You definitely have to add some seasoning to get it more flavorful. sometimes I can get the patties to form and stay in shape and other times I can not. I think it has to be the right amount of wetness? I panfried it and also baked it. I think the panfried version is better tasting but takes more effort. Overall a good recipe that's healthy and versatile.

  • 28 Jan, 2014

    I have made this recipe several times and have been unable to get the quinoa patties to stick together, at all. I've tried adding more cheese, more bread crumbs, and more eggs but none of these things have worked. Any tips?

  • 24 Jan, 2014

    To make this recipe a little more colourful try using all three colours of quinoa, white, red & black. Having used all three I haven't found there is a difference in flavour or texture.
    Another thing to so is make more quinoa than the recipes calls for. Keep the leftovers in the fridge and add them to smoothies, yogurt, meatloaf meat mixture or pasta sauces. It is an easy way to bump up the protien without changing the flavour.

  • 22 Jul, 2013

    How much of UNCOOKED quinoa to make 2 1/2 cooked quinoa? Thx heaps

  • 30 Jul, 2012

    WOW! This is the first quinoa patty I've tried and was attracted to it because of the simple ingredients. I did add a bit more breadcrumbs because it seemed a little "wet" and I was afraid they would crumble.
    They came out perfectly. This is a basic recipe that you can flavor and season to your liking. As they are, I have enjoyed them for dinner topped with a spicy mayo, for lunch topped with a chunky tomato slice, and right out of the fridge cold for a snack on-the-go! Perfect!

  • 4 Jun, 2012

    I made these for dinner tonight and added tuna and grated zucchini to make more, plus my husband loves tuna so I was hoping that would encourage him to give them a try. They turned out delicious. Even my husband and his friend who visited loved them. They used them as a filling for burritos with a little BBQ sauce. I think the parmesan makes all the difference, and I highly recommend adding the tuna.

  • 16 Jan, 2012

    This is my most favorite recipe. If I want to add more calories to this delicious number; I mix mayo and truffle oil and serve it on top! On the lighter side I add them to a bed of arugula and frisee and a squeeze of lemon

  • 16 Dec, 2011

    Wonderful! Made these gluten free by subbing food-processed gluten free oats for the bread crumbs. Mine only took 3 minutes to cook on each side, but I did not "form" patties; just plopped the batter in the pan. DELISH!

  • 28 Aug, 2011

    We love this recipe! Great with Tabasco for dinner, maple syrup for breakfast.