Little Quinoa Patties
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- Yield Makes 12 patties
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
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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.
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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.
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!
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.
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
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!
We love this recipe! Great with Tabasco for dinner, maple syrup for breakfast.