Little Quinoa Patties Recipe | Epicurious.com
"goat cheese, garlic, herbs Anytime I have leftover cooked quinoa, I make these little patties. They're good hot or cold and are well suited to fighting afternoon hunger pangs. It's a bit of a stretch, but they could be described as a (very) distant cousin of arancini, Italy's beloved deep-fried risotto balls. In contrast, these are pan-fried in a touch of oil, and smushed flat in the pan to get as much surface browning and crust as possible. I'm including my basic version, but often times I'll add a handful of very finely chopped this-or-that: broccoli, asparagus, or cauliflower, depending on the season. They're great on their own, slathered with ripe avocado or drizzled with hot sauce...."
INGREDIENTS
•
2 1/2 cups/12 oz/340 g cooked quinoa, at room temperature
•
4 large eggs, beaten
•
1/2 teaspoon fine-grain sea salt
•
1/3 cup/.5 oz /15 g finely chopped fresh chives
•
1 yellow or white onion, finely chopped
•
1/3 cup/.5 oz/15 g freshly grated Parmesan or Gruyère cheese
•
3 cloves garlic, finely chopped
•
1 cup/3.5 oz /100 g whole grain bread crumbs, plus more if needed
•
Water, if needed
•
1 tablespoon extra-virgin olive oil or clarified butter
Comments & Reviews
Just A Pinch Sweepstakes