Spring Herb Quinoa Patties

Spring Herb Quinoa Patties

Two-Tarts
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Quisprhb - Recipe

Recipe

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description

Spring Herb Quinoa Patties

inspired by a recipe in Super Natural Every Day, by Heidi Swanson
Yield is 8-10 patties

  • 2 cups cooked quinoa (about 3/4 c. dry)
  • 2 eggs
  • 2 Tbsp chopped green onion
  • 2 Tbsp chopped mint
  • 2 Tbsp chopped parsley
  • 1/2 c. grated strong cheese – we used an aged sheep’s milk cheese
  • 1/2 c. bread crumbs
  • 1/4 tsp salt

Combine everything but the quinoa in a large bowl and mix well.  Fold in the cooked quinoa until it’s fully incorporated and the mixture is even. 
Heat a large frying pan, with a drizzle of oil to coat, to medium high.
Using a spoon & your hands, form appox 2” patties with the quinoa mix and plop them into the hot frying pan.
Cook each side for approx 3 minutes, or until golden brown.  Don’t disturb them for the first minute or two to prevent them from falling apart!  Flip, and cook the other side for an additional 3-ish minutes, or until both sides are golden brown. 
Serve with more freshly grated cheese on top.