Quinoa Patties

By Evan Blacker

Quinoa Patties

Serves 2 to 4
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes

Ingredients

  • 2 cups Cooked Quinoa
  • 3 large Eggs
  • 1/2 teaspoon salt
  • 1/3 cup finely chopped green onion
  • 1 small onion diced
  • 1/3 cup Gruyere cheese (or cheese of your preference)
  • 2 cloves finely chopped garlic
  • 1/2 teaspoon red pepper flakes
  • pepper to taste
  • 3/4 cups bread crumbs
  • 1 tablespoon extra virgin olive oil

Note

Evan prepared this recipe and it was adapted from a recipe that was found on soupaddict.com.

Ev says 'I only did a few things differently so kudos to them for this one!'

 http://soupaddict.com/2011/12/spicy-quinoa-patties/

Directions

Step 1
Combine the quinoa, eggs and salt into a bowl. Stir in the green onion, cheese, garlic, pepper flakes and black pepper. Add the breadcrumbs or panko flakes, and stir well then leave it for a few minutes.

Now something that I found in the original recipe that I did a bit differently was the sizing of every patty. I ended up making some of mine pretty big, which I enjoyed because if you have just one with a side dish it’s filling and mouth-wateringly good. Personally I’d say sizing is really up to you, I have a great vegetarian sliders recipe that I put these patties in though so you may want to make big ones and small ones to try out both!
Step 2
Heat the oil in a large, non-stick skillet over medium heat and make sure to spread it all around, you may find yourself putting a bit more oil on the stove every now and again but that’s okay.

Form the patties on your palm and then either gently let them slide off or slap them right on the pan. As I said before, sizing is up to you but if your pan is big enough, it should be no problem cooking multiple so long as you have the room to flip each of them.

Cook each for roughly 7-8 minutes. After around 5 or 6 minutes you will be able to pick them up with your spatula to check but that should be fine.

Step 3
Once they are done you can serve them right away, refrigerate them or freeze them. If you freeze them then pop them in the oven on a cookie sheet for 20 minutes at 350 degrees, flipping half way through.

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