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)
Instructions
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.
Recipe by mommy's two cents at http://mommystwocents.com/2012/10/quinoa-dressed-up/