If you happen to already have leftover cooked grains on hand, this recipe calls for 2 1/2 cups. Otherwise, whip up some quinoa from scratch. Rinse 1 cup of quinoa thoroughly and place the grains in a medium saucepan with 2 cups of water. Allow quinoa to soak for 15 minutes. Then, with the lid on the pan, bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid - about 20 minutes. Let cool to room temp.
If you want to pack your patties to eat for lunch at work and want an easy topping, just chop up some avocado and place it in a container with salsa verde and you're ready to go.
- 1 cup quinoa
- 2 cups water
- 4 eggs, whisked
- 1/3 cup Parmesan cheese
- 3 spring onions, sliced thin 3 cloves garlic, minced
- 1/2 tsp. sea salt
- 1 cup steamed kale, chopped
- 1 cup breadcrumbs ( Gluten Free friends: be sure to use Gluten Free breadcrumbs.)
- 1-2 tsp. coconut oil (more if needed)
- Optional toppings: avocado, cilantro, lemon juice, salsa verde, garlic oil. Try the patties topped with avocado, lemon juice, cilantro, a drizzle of really nice olive oil, and sea salt.
- In a large bowl, mix together cooked quinoa, eggs, Parm, spring onions, garlic, salt, steamed kale, and breadcrumbs.
- Let everything sit for a few minutes to absorb the liquid. You want the batter to be moist, but not runny.
- Form patties and get your pan ready for cooking.
- Heat oil in a large skillet over medium-low heat. Cook up to 6 patties at a time (don't overcrowd the pan).
- Cover the pan and let the cuties cook for 7-10 minutes until the underbellies are a deep rich brown.
- Flip and cook the other side for another 7-10 minutes until both sides are nice and brown.
- Let patties rest on a cooling rack while you finish the next batch.
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