At the risk of sounding a little redundant, I have to once again thank Jessica for finding me this gem and Mel’s Kitchen Cafe for coming up with the recipe. I have some other recipes coming up that will diversify my sources but for now I have to post this one. For nothing more than awhile ago I had expressed my challenges with quinoa and how I have only one recipe incorporating quinoa that I like. Now I can safely say I have two!!!! Thanks again Mel and Jessica!
- 2½ cups cooked quinoa, room temperature (I cooked it in Chicken Broth)
- 4 large eggs, lightly beaten
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped flat leaf parsley
- ½ cup freshly grated Parmesan cheese (I omitted for some but included for others)
- 2 cloves garlic, finely minced
- 1 cup finely crushed saltine or Ritz crackers or bread crumbs, plus more if needed (I used 1 cup of Panko crumbs)
- 1 tablespoon extra-virgin olive oil (I used Pam Spray instead)
- Combine the quinoa, eggs, salt and pepper in a medium bowl. Stir in the parsley, cheese and garlic. Add the cracker or bread crumbs. Stir the mixture until combined. If the mixture seems overly wet, add a tablespoon or two more of cracker or bread crumbs. If it seems too dry, add a tablespoon or two of water or broth. Let it stand for about five minutes so the liquid can be somewhat absorbed. Take small handfuls of the mixture and form into little patties, about 1-inch thick, yielding about 11 or 12 patties.
- In a large, nonstick skillet, heat the tablespoon olive oil over medium heat until it is hot. Add a single layer of patties (about half of them if you are using a 12-inch skillet) and cook until the bottoms are well-browned, about 5-7 minutes, adjusting the heat as necessary to prevent burning (or increase heat if the patties aren’t browning well). Flip the patties and cook about 5 minutes more until the second side is golden brown. Remove from the skillet and repeat with the remaining patties (adding a bit more olive oil, if needed). (I put the non-dairy ones in the oven so that my allergy Princess could have the eggs.) Serve warm or at room temperature.
The minute Drew took a bite, he instantly said “mmmm.” Everyone, including my Princess who sends me on the quest for all these recipes and rarely eats what I make, loved it. They were extremely flavorful and a nice way to use quinoa which I whole heartedly believe is an awesome grain if used in the right situation. SUCCESS!!! These are definitely going to become part of my rotating meals!
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