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Wednesday, May 25, 2011

Little Quinoa Patties

Little Quinoa Patties
From Super Natural Everyday
2 1/2 Cups cooked quinoa, at room temperature
4 Eggs, beaten
1/2 TSP fine-grain sea salt
1 TBS chives
1/4 Cup onion, finely chopped
1/3 Cup freshly grated Parmesan or Gruyère cheese
3 Cloves garlic, finely chopped
1/2 Cup finely chopped cooked broccoli
1 Cup whole grain bread crumbs, plus more if needed
Water, if needed

This recipe from Heidi Swanson's Super Natural Everyday immediately caught my eye. What a brilliant use of left over quinoa! It's kind of like a veggie burger - meets potato latkes. I'm taking her up on her suggestion to add chopped veggies to the patties, using leftover broccoli. Serve on a bed of greens, dip in hummus, or enjoy as is!

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, garlic, and broccoli. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Form into 12 1-inch thick patties, adding more breadcrumbs of water if needed if the mixture is to moist or dry.

Heat the oil in a large, heavy pan over medium-low heat. In batches cook the patties for 7 to 10 minutes, until the bottoms are deeply browned (Turning up the heat if there is no browning). Carefully flip and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.