Quinoa Patties
Ingredients
- 8 cups cooked quinoa, cooled to room temperature
- 3 cup(s) well-chopped vegetables (whatever you have available)
- 3 small onion, very finely chopped
- 6 garlic cloves finely chopped
- 6 teaspoons minced fresh parsley (use dried in a pinch)
- 1 cup(s) grated parmesan cheese
- 1 1/2 teaspoon(s) fresh lemon juice
- 1 1/2 teaspoon(s) salt
- Pepper, to taste
- 9 large eggs, beaten
- 2 1/4 cup(s) plain bread crumbs
- Extra-virgin olive oil, for frying
- Burger buns (optional)
- Burger toppings (optional)
Instructions
- Place the quinoa in a large bowl and set aside.
- When chopping the vegetables, make sure they are uniform in size. Combine the chopped vegetables with the quinoa.
- Add the onion, garlic, parsley, cheese and lemon juice to the mixture. Season to taste with salt and pepper, then mix well.
- Add the beaten eggs to the mixture, then add the bread crumbs and combine. (If you aren’t on a gluten-free diet, I recommend using regular breadcrumbs.)
- Let the mixture rest for 2 to 3 minutes, then form it into patties. (Add more bread crumbs if necessary; however, be sure to allow a few minutes for the moisture to absorb.)
- Heat olive oil in a large skillet over medium heat.
- Fry the patties to golden brown on both sides, flipping only once. Drain on paper towels.
Notes
This is the most versatile recipe! I routinely make a lot of quinoa just so I can freeze the leftovers in order to whip up these burgers in a pinch. Virtually any type of vegetable will work, and you can mix different veggies together — you’ll never get the same patty twice! Quinoa patties work better on a plate as opposed to in a bun, and you can make them gluten-free by substituting gluten-free bread crumbs.
Photography by Casey Woods