Quinoa has become one of our favorite grains and is also a source of protein. I often cook up a large batch and keep it in the fridge for salads or side dishes (but it only takes 15 minutes so it can easily be done at the last minute).
After watching someone on the Food Network make a couscous patty, I decided to adapt the method to quinoa . . . and we liked the results. However, in our opinion, the thinner the patty, the crisper and more delicious it becomes. They make a tasty meatless meal or a super side dish.
Cheesy Quinoa Patties Makes 8 thin, crispy patties
2 cups cooked quinoa (cooked in stock w/ sautéed veggies – use our recipe for Calico Quinoa but do not add the peas; 1 cup of quinoa cooked in 2 cups stock equals the 2 cups cooked quinoa called for in this recipe)
2 large eggs
1/2 cup grated cheese Monterey-Jack, Parmesan cheese or Cheddar cheese)
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon seasoning salt
1/4 teaspoon coarsely ground pepper
¼ to ½ teaspoon cayenne pepper
Just enough olive oil to keep patties from sticking – about 1 to 2 tablespoons or use pan spray
1. Combine and mix all ingredients except olive oil.
|Ingredients are ready to mix.|
2. Heat oil in skillet set on medium high heat.
3. Shape quinoa mixture into 8 patties or add to round egg rings like I did. (I fried 4 at a time – that’s because I actually used the mixture for two different meals.)
|Patties have been added to egg rings to help define their shape; the skillet is hot.|
4. Fry for just a few minutes, until patty is very crisp and lightly browned. Turn, and brown and crisp on second side.
|Supper is ready!|
I served this with a lettuce salad and Comeback Sauce.
Other ideas that we plan to try:
· Add Italian herbs (fresh or dried) to quinoa mixture; serve with a marinara sauce.
· Add sage and sausage seasoning to create a Quinoa “sausage” pattie.